Ma La Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chicken thighs
• 1/2 cup cornstarch (as needed)
• oil (as needed)
• 6 dried hot thai red chili peppers (6 to 8)
• 12 ounces mushrooms, quartered
• 1 onion, chopped (or several scallions)
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons szechuan hot bean sauce
• 1 teaspoon pepper
• 1 teaspoon ground szechuan peppercorns
• 1 teaspoon cayenne pepper (optional)

Recipe

• 1 cut chicken into small dice and dredge in cornstarch, shaking off.
• 2 excess.
• 3 heat enough oil in a wok or deep skillet to fry chicken until it is.
• 4 cooked through, and drain.
• 5 heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
• 6 then add mushrooms and onions, cooking until onions are softened.
• 7 add cooked chicken back to pan.
• 8 mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
• 9 pepper and schezuan peppercorns powder along with 1 tablespoons.
• 10 cornstarch and add to wok, stir-frying briefly until sauce thickens.
• 11 if sauce thickens too much, just add a little water but the sauce.
• 12 should be fairly dry.
• 13 serve with steamed rice if desired.
• 14 note: if you grind your own peppercorns, make sure you pass it through.
• 15 a sieve or it might be gritty.
• 16 you can also stir-fry the chicken instead of frying it, but the result.
• 17 will not be quite the same, although lower in fat. it is however,.
• 18 acceptible.