Ma La Chicken

Ingredients

• 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 white 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 white pepper
• 1 teaspoon ground szechuan peppercorns
• 1 teaspoon cayenne pepper (optional)

Directions

1. 1

   Cut chicken into small dice and dredge in cornstarch, shaking off.

2. 2

   excess.

3. 3

   Heat enough oil in a wok or deep skillet to fry chicken until it is.

4. 4

   cooked through, and drain.

5. 5

   Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.

6. 6

   then add mushrooms and onions, cooking until onions are softened.

7. 7

   Add cooked chicken back to pan.

8. 8

   Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.

9. 9

   white pepper and schezuan peppercorns powder along with 1 tablespoons.

10. 10

    cornstarch and add to wok, stir-frying briefly until sauce thickens.

11. 11

    If sauce thickens too much, just add a little water but the sauce.

12. 12

    should be fairly dry.

13. 13

    Serve with steamed rice if desired.

14. 14

    Note: if you grind your own peppercorns, make sure you pass it through.

15. 15

    a sieve or it might be gritty.

16. 16

    You can also stir-fry the chicken instead of frying it, but the result.

17. 17

    will not be quite the same, although lower in fat. It is however,.

18. 18

    acceptible.