Ma La chicken

ma_la_chicken

Ma La Chicken is a popular spicy and tingly chicken dish that features a fiery blend of Sichuan peppers, chilies, and traditional Chinese spices. This delicious dish embodies the bold and flavorful taste of Sichuan cuisine and is a favorite among chicken lovers all over the world. The unique combination of spices and seasonings used in this recipe result in a mouthwatering flavor that is both tangy and spicy, with a hint of numbness that lingers in your mouth.

Ma La Chicken, also known as Mala Ji or Kung Pao Chicken, originates from Sichuan province in China, where it is a highly prized dish among locals. The dish is typically served with rice, noodles, or steamed vegetables, making it a versatile and satisfying meal option that can be enjoyed for lunch, dinner, or as a snack. It is especially popular during Chinese New Year celebrations or other festive occasions.

The name ‘Ma La’ literally translates to “numbing and spicy,” which perfectly describes the sensation you experience when you take a bite of this dish. The Sichuan pepper creates a unique numbing sensation in your mouth and is followed by a spicy flavor that is not only delicious but also addictive. The use of Sichuan peppercorn is a key ingredient in this recipe, as it provides the signature tingle or Ma La sensation for which this dish is named.

Chinese cuisine relies heavily on the use of spices and seasonings to create complex and robust flavors. The Ma La chicken recipe follows this tradition, using a blend of several different spices such as ginger, garlic, star anise, and fennel seeds to create a unique flavor. The use of red chili peppers gives this dish an intense heat, which is balanced out by the addition of sugar, vinegar, and soy sauce, creating a perfect balance of sweet and spicy.

To prepare Ma La chicken, first, the chicken is marinated in a mixture of soy sauce, Shaoxing wine, and cornstarch, which helps to tenderize the meat and allows the flavors to penetrate deeply. The chicken is then stir-fried with Sichuan peppercorn, dried red chilies, garlic, and ginger until cooked through. Finally, the sauce, made from soy sauce, vinegar, sugar, and chicken broth, is added to the pan and brought to a boil, creating a thick and flavorful sauce that coats the chicken pieces.

In conclusion, Ma La chicken is a unique and delicious dish that represents the best of Sichuan cuisine. The combination of spices, sauces, and textures makes it a popular dish worldwide, with many variations and adaptations available. Whether you are a spice lover looking for an adventurous flavor, or a novice trying Chinese cuisine for the first time, Ma La chicken is a dish that is sure to satisfy your taste buds.

Ingredients:

  • 1 pound boneless, skinless chicken breast, sliced into thin pieces
  • 1/4 cup vegetable oil
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon dried red chili peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons doubanjiang (broad bean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro

Instructions:

  1. In a large bowl, combine the chicken with the cornstarch, salt, and sugar. Mix well until the chicken is fully coated in the mixture.

  2. In a wok or large skillet, heat the vegetable oil over high heat. Add the Sichuan peppercorns and dried red chili peppers and stir-fry for 10 seconds until fragrant.

  3. Add the minced garlic and ginger and stir-fry for 10 seconds until fragrant.

  4. Add the sliced chicken to the wok and stir-fry for 5-7 minutes until the chicken is fully cooked and no longer pink.

  5. Add the doubanjiang (broad bean chili paste), soy sauce, and Shaoxing wine to the wok and stir to combine.

  6. Stir in the chopped scallions and cilantro and stir-fry for an additional 1-2 minutes.

  7. Serve hot with rice, noodles, or steamed vegetables on the side.

Enjoy your delicious Chinese Ma La chicken!