MA LA CHICKEN
I used to enjoy having this by a local Malaysian chef who also doubled as a chef for a Japanese steakhouse. This is not quite like his, but close. He will not give up the recipe (no surprise there!) so I have had to work it out on my own.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into small dice and dredge in cornstarch, shaking off.
- excess.
- Heat enough oil in a wok or deep skillet to fry chicken until it is.
- cooked through, and drain.
- Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
- then add mushrooms and onions, cooking until onions are softened.
- Add cooked chicken back to pan.
- Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
- white pepper and schezuan peppercorns powder along with 1 tablespoons.
- cornstarch and add to wok, stir-frying briefly until sauce thickens.
- If sauce thickens too much, just add a little water but the sauce.
- should be fairly dry.
- Serve with steamed rice if desired.
- Note: if you grind your own peppercorns, make sure you pass it through.
- a sieve or it might be gritty.
- You can also stir-fry the chicken instead of frying it, but the result.
- will not be quite the same, although lower in fat. It is however,.
- acceptible.
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