Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Ma La Chicken recipe pleaseeeee?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Ma La Chicken recipe pleaseeeee?),it will help you,my kids.
I go to a chinese restaraunt in my area that serves Ma La Chicken and I just love it, but when i search recipe I get nothing. (( their own name? maybe )) Anyone have any ideas ??? If so please let me know or maybe someone else knows of a good recipe site... Thanks Burgy
Answer:
Auntie Yuan'S Ma La Chicken
Ingredients
1 whole chicken; 3 lbs
1 lg cucumber
1/4 c szechuan peppercorns
1/2 carrot; cut in 3x1/8" strips
3 ribs celery; cut in 3x1/8"
-strips
1/4 ts salt
2 1/2 tb soy sauce; preferably dark
1 tb oriental sesame oil
1 1/2 ts chinese hot chili oil
1/2 ts vinegar; *see note
1/2 ts sugar
1/8 ts freshly ground white
-peppercorns
4 scallions (green part only);
- cut in 3x1/8" strips
1 tb garlic; minced
Instructions
Place the whole chicken in a pot just large enough to hold it with water
to cover by 1". Bring to a boil over high heat. Reduce the heat to low
and simmer until cooked through and no longer pink near the bone, 30-35
minutes. Remove the chicken from the pot and let stand until cool enough
to handle. Remove the meat from the carcass, discarding the skin and
bones. Tear the meat into 1/4" to 1/2" thick shreds. Cover and keep
warm.
Meanwhile, peel the cucumber and halve it lengthwise. Remove the seeds
with a spoon. Cut into 3x1/8" julienne strips; drain on paper towels.
In a small dry skillet, toast the peppercorns over high heat until they
begin to smoke. Remove from the heat and grind to a powder in a coffee
mill, blender or food processor.
In a bowl, combine the carrot, celery and cucumber. Toss with the salt
and mound in the center of a serving dish. Arrange the shredded chicken
over the vegetables.
In a small bowl, whisk together the soy sauce, sesame oil, hot oil,
vinegar, sugar and white pepper. Pour over the chicken.
Garnish the chicken with the scallion greens. Pass the ground szechuan
peppercorns and minced garlic separately.
- - - - - - - - - - - - - - - - - -
NOTES : * I used chinese rice vinegar. I thought it would give the dish
a more authentic flavor. If you don't have that, then use whatever you
do have - apple cider vinegar or white wine vinegar would be fine.
While the chicken was hot, I poured some of the dressing over it and let
it steep in it. When I was ready to eat, I took the chicken with
dressing, added it to the vegetables, mixed them together and then added
more of the dressing. Served it by putting the chicken mixture over the
rice and then whatever dressing was left was poured over the whole
concoction.
i hope this helped you !
Recipe from a Reader
Chicken Ma La
From MB:
Ingredients:
A large thumb sized piece of ginger root, peeled and finely chopped
1 whole bulb of garlic, crushed
1 large green bell pepper cut into 1/2" sqaures
1 large red bell pepper cut into 1/2" sqaures
2 chicken breasts (skin off) cubed into bite size chunks
1 bunch of scallions, finely chopped
2 tbs olive oil
1 tbs soy sauce
1 tsp of chilli powder
1 tsp of white wine vinegar
2 tbs of rice wine
1/4 pt of chicken broth
1 tbs of corn starch
Directions:
Put diced chicken breasts in a bowl and mix in corn starch and 1 tbs. of rice wine. Leave to marinate for 10 minutes.
On the hottest heat, put 1 tbs. of olive oil in a wok and wait until it begins to smoke.
Add chicken breasts and stir fry until no bloody meat remains.
Remove chicken from wok and add other tbs. of olive oil and heat until smoking.
Add garlic, ginger and bell peppers and stir fry for 1 minute.
Add chicken, soy sauce, 1 tbs. of rice wine, white wine vinegar, chilli powder, chicken broth and scallions. Stir fry for another minute, or until thoroughly heated through, and serve with brown rice.
Ma La chicken is also known as Hacked Chicken.
Ma means "Numbness" derived from Chinese toasted Sichuan Peppercorn. It has a fragrant, yet a numb feeling in the mouth. La means "Hot".
Just to make sure, you are referring to the chilled appetizer plate? The main ingredients you should be able to taste in this appetizer chilled platter should be: Hot, numbness, sweet, sour, lightly salty, heavy garlic and sesame oil, with a decent amount of scallions.
The best way to make this dish is do a few things in advance and in a large batch such as 1) boil, and pull more than 1 lb of chicken wings and freeze for the next time. and 2) make a large amount of sauce say 8 oz and put it in a bottle so the next time all you have to do is pour in for consistancy-like a dressing.
The following may appear confusing at first, but it would make sense if you prepare the sauce in advance, then it's a breeze once you get your sauce to taste the way you like it.
1 lb of boiled chicken wings. Let it cool first, and peg-legs pulled like jerk chicken. (Wings has better texture than white meat, and it's the authentic recepe, or you may substute white meat)
Mix 5 garlic minced, with minced ginger (size of 5 coin quarters) in vegetable oil. (Or to make it easy, just go to your favorite Chinese restaurant and ask them if you can buy a 6-8 oz of their garlic/ginger mixture so you can have more for later)
3-5 stalks of green onions -julliened
1 cucumber julliened
Sesame oil- a few dashes to taste
Light Soy, or Kikoman -1/2 oz
Sugar - 1 table spoon
White Venigar - 2 table spoons
Sichuan peppercorn -toasted, and VERY WELL grinded or it would taste griddy (use small electric coffee grinder $10-$15 in Walmart, or Target) Note: There are Sichuan peppercorn oil that you can use in lieu of actural peppercorns. If you are lucky, living in a city with good Chinese grocery, they may carry it.
Chinese Hot Pepper Oil- to taste
White pepper - to taste
Mix the chilled-cooked chicken wings and cucumber with the (peppercorn, garlic/ginger, sugar, soy, venegar, scallions, sesame oil, hot oil in a large bowl like a salad)
Several items were listed un-measured, so try as you go.
Hope this helps and Good Luck!
I tried mispa's. It's great!
Chinese Hot and Spicy Chicken (Ma La Tze Gee):
1? hours 45 min prep
1 servings
4 tablespoons oil
1 scallion
2-3 hot peppers
1 tablespoon shredded ginger
1 tablespoon sherry wine
2 tablespoons light soy sauce
2 lbs fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1-2 teaspoon anise pepper
1 tablespoon cornstarch
1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder.
4. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
5. Heat oil.
6. Add scallion, and stir fry several times.
7. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
8. Add chicken broth mixture, mix well.
9. Cook over low heat until chicken pieces are tender.
10. Add cornstarch to thicken.
11. Serve.
I've noticed what the restaurants serve as MaLa chcken is quite different from what is found online most times as well.
Perhaps you will like my version, which I came up with for myself after the place I liked MaLa the best went out, probably because of its out of the way location.
MaLa Chicken
by Sue L
For the Stir-Fry
1 lb boneless skinless chicken thighs or chicken breasts
6 tablespoons cornstarch
1 large onion, diced
1 cup white mushrooms, quartered
cooking oil
hot steamed rice
For the Sauce
1/2 cup oyster sauce
1 tablespoon soy sauce
1 teaspoon black pepper
1 teaspoon ground szechuan peppercorns
1/4 teaspoon cayenne pepper
1 tablespoon rice wine or sake
1. Mix together sauce ingredients in a small bowl and set aside.
2. Cut chicken into a small dice, about 1/4-inch.
3. Heat 1-2 cups peanut or other cooking oil in your wok.
4. Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
5. Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
6. Remove oil from wok and discard.
7. Heat 1-2 tbsp oil in wok and stir-fry onion and mushrooms.
8. Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
9. Serve at once with hot steamed rice.
hope this helps
4 tablespoons oil
1 scallion
2-3 hot peppers
1 tablespoon shredded ginger
1 tablespoon sherry wine
2 tablespoons light soy sauce
2 lbs fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1-2 teaspoon anise pepper
1 tablespoon cornstarch
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
Cut scallion and hot peppers diagonally into 1-inch pieces.
Grind anise pepper to powder.
Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
Heat oil.
Add scallion, and stir fry several times.
Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
Add chicken broth mixture, mix well.
Cook over low heat until chicken pieces are tender.
Add cornstarch to thicken.
OK, my husband and I go to the New China Buffet and they have this Ma La Chicken all the time. But other chinese restaurants do not make it. I would love to make it, but cannot find a recipe that even sounds close to the stuff at the buffet. It is just chicken and sauce! That is it. It is very spicy, I think I can taste curry in it. Can anyone help me?
They also have a Jalapeno Pork that is "just that" nothing else in it. Any ideas on how to make that?
Where is your "area"? That might help me find the restaurant/recipe a little easier.
Thanks!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Ma La Chicken recipe pleaseeeee?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Ma La Chicken recipe pleaseeeee?),it will help you,my kids.
I go to a chinese restaraunt in my area that serves Ma La Chicken and I just love it, but when i search recipe I get nothing. (( their own name? maybe )) Anyone have any ideas ??? If so please let me know or maybe someone else knows of a good recipe site... Thanks Burgy
Answer:
Auntie Yuan'S Ma La Chicken
Ingredients
1 whole chicken; 3 lbs
1 lg cucumber
1/4 c szechuan peppercorns
1/2 carrot; cut in 3x1/8" strips
3 ribs celery; cut in 3x1/8"
-strips
1/4 ts salt
2 1/2 tb soy sauce; preferably dark
1 tb oriental sesame oil
1 1/2 ts chinese hot chili oil
1/2 ts vinegar; *see note
1/2 ts sugar
1/8 ts freshly ground white
-peppercorns
4 scallions (green part only);
- cut in 3x1/8" strips
1 tb garlic; minced
Instructions
Place the whole chicken in a pot just large enough to hold it with water
to cover by 1". Bring to a boil over high heat. Reduce the heat to low
and simmer until cooked through and no longer pink near the bone, 30-35
minutes. Remove the chicken from the pot and let stand until cool enough
to handle. Remove the meat from the carcass, discarding the skin and
bones. Tear the meat into 1/4" to 1/2" thick shreds. Cover and keep
warm.
Meanwhile, peel the cucumber and halve it lengthwise. Remove the seeds
with a spoon. Cut into 3x1/8" julienne strips; drain on paper towels.
In a small dry skillet, toast the peppercorns over high heat until they
begin to smoke. Remove from the heat and grind to a powder in a coffee
mill, blender or food processor.
In a bowl, combine the carrot, celery and cucumber. Toss with the salt
and mound in the center of a serving dish. Arrange the shredded chicken
over the vegetables.
In a small bowl, whisk together the soy sauce, sesame oil, hot oil,
vinegar, sugar and white pepper. Pour over the chicken.
Garnish the chicken with the scallion greens. Pass the ground szechuan
peppercorns and minced garlic separately.
- - - - - - - - - - - - - - - - - -
NOTES : * I used chinese rice vinegar. I thought it would give the dish
a more authentic flavor. If you don't have that, then use whatever you
do have - apple cider vinegar or white wine vinegar would be fine.
While the chicken was hot, I poured some of the dressing over it and let
it steep in it. When I was ready to eat, I took the chicken with
dressing, added it to the vegetables, mixed them together and then added
more of the dressing. Served it by putting the chicken mixture over the
rice and then whatever dressing was left was poured over the whole
concoction.
i hope this helped you !
Recipe from a Reader
Chicken Ma La
From MB:
Ingredients:
A large thumb sized piece of ginger root, peeled and finely chopped
1 whole bulb of garlic, crushed
1 large green bell pepper cut into 1/2" sqaures
1 large red bell pepper cut into 1/2" sqaures
2 chicken breasts (skin off) cubed into bite size chunks
1 bunch of scallions, finely chopped
2 tbs olive oil
1 tbs soy sauce
1 tsp of chilli powder
1 tsp of white wine vinegar
2 tbs of rice wine
1/4 pt of chicken broth
1 tbs of corn starch
Directions:
Put diced chicken breasts in a bowl and mix in corn starch and 1 tbs. of rice wine. Leave to marinate for 10 minutes.
On the hottest heat, put 1 tbs. of olive oil in a wok and wait until it begins to smoke.
Add chicken breasts and stir fry until no bloody meat remains.
Remove chicken from wok and add other tbs. of olive oil and heat until smoking.
Add garlic, ginger and bell peppers and stir fry for 1 minute.
Add chicken, soy sauce, 1 tbs. of rice wine, white wine vinegar, chilli powder, chicken broth and scallions. Stir fry for another minute, or until thoroughly heated through, and serve with brown rice.
Ma La chicken is also known as Hacked Chicken.
Ma means "Numbness" derived from Chinese toasted Sichuan Peppercorn. It has a fragrant, yet a numb feeling in the mouth. La means "Hot".
Just to make sure, you are referring to the chilled appetizer plate? The main ingredients you should be able to taste in this appetizer chilled platter should be: Hot, numbness, sweet, sour, lightly salty, heavy garlic and sesame oil, with a decent amount of scallions.
The best way to make this dish is do a few things in advance and in a large batch such as 1) boil, and pull more than 1 lb of chicken wings and freeze for the next time. and 2) make a large amount of sauce say 8 oz and put it in a bottle so the next time all you have to do is pour in for consistancy-like a dressing.
The following may appear confusing at first, but it would make sense if you prepare the sauce in advance, then it's a breeze once you get your sauce to taste the way you like it.
1 lb of boiled chicken wings. Let it cool first, and peg-legs pulled like jerk chicken. (Wings has better texture than white meat, and it's the authentic recepe, or you may substute white meat)
Mix 5 garlic minced, with minced ginger (size of 5 coin quarters) in vegetable oil. (Or to make it easy, just go to your favorite Chinese restaurant and ask them if you can buy a 6-8 oz of their garlic/ginger mixture so you can have more for later)
3-5 stalks of green onions -julliened
1 cucumber julliened
Sesame oil- a few dashes to taste
Light Soy, or Kikoman -1/2 oz
Sugar - 1 table spoon
White Venigar - 2 table spoons
Sichuan peppercorn -toasted, and VERY WELL grinded or it would taste griddy (use small electric coffee grinder $10-$15 in Walmart, or Target) Note: There are Sichuan peppercorn oil that you can use in lieu of actural peppercorns. If you are lucky, living in a city with good Chinese grocery, they may carry it.
Chinese Hot Pepper Oil- to taste
White pepper - to taste
Mix the chilled-cooked chicken wings and cucumber with the (peppercorn, garlic/ginger, sugar, soy, venegar, scallions, sesame oil, hot oil in a large bowl like a salad)
Several items were listed un-measured, so try as you go.
Hope this helps and Good Luck!
I tried mispa's. It's great!
Chinese Hot and Spicy Chicken (Ma La Tze Gee):
1? hours 45 min prep
1 servings
4 tablespoons oil
1 scallion
2-3 hot peppers
1 tablespoon shredded ginger
1 tablespoon sherry wine
2 tablespoons light soy sauce
2 lbs fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1-2 teaspoon anise pepper
1 tablespoon cornstarch
1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder.
4. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
5. Heat oil.
6. Add scallion, and stir fry several times.
7. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
8. Add chicken broth mixture, mix well.
9. Cook over low heat until chicken pieces are tender.
10. Add cornstarch to thicken.
11. Serve.
I've noticed what the restaurants serve as MaLa chcken is quite different from what is found online most times as well.
Perhaps you will like my version, which I came up with for myself after the place I liked MaLa the best went out, probably because of its out of the way location.
MaLa Chicken
by Sue L
For the Stir-Fry
1 lb boneless skinless chicken thighs or chicken breasts
6 tablespoons cornstarch
1 large onion, diced
1 cup white mushrooms, quartered
cooking oil
hot steamed rice
For the Sauce
1/2 cup oyster sauce
1 tablespoon soy sauce
1 teaspoon black pepper
1 teaspoon ground szechuan peppercorns
1/4 teaspoon cayenne pepper
1 tablespoon rice wine or sake
1. Mix together sauce ingredients in a small bowl and set aside.
2. Cut chicken into a small dice, about 1/4-inch.
3. Heat 1-2 cups peanut or other cooking oil in your wok.
4. Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
5. Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
6. Remove oil from wok and discard.
7. Heat 1-2 tbsp oil in wok and stir-fry onion and mushrooms.
8. Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
9. Serve at once with hot steamed rice.
hope this helps
4 tablespoons oil
1 scallion
2-3 hot peppers
1 tablespoon shredded ginger
1 tablespoon sherry wine
2 tablespoons light soy sauce
2 lbs fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1-2 teaspoon anise pepper
1 tablespoon cornstarch
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
Cut scallion and hot peppers diagonally into 1-inch pieces.
Grind anise pepper to powder.
Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
Heat oil.
Add scallion, and stir fry several times.
Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
Add chicken broth mixture, mix well.
Cook over low heat until chicken pieces are tender.
Add cornstarch to thicken.
OK, my husband and I go to the New China Buffet and they have this Ma La Chicken all the time. But other chinese restaurants do not make it. I would love to make it, but cannot find a recipe that even sounds close to the stuff at the buffet. It is just chicken and sauce! That is it. It is very spicy, I think I can taste curry in it. Can anyone help me?
They also have a Jalapeno Pork that is "just that" nothing else in it. Any ideas on how to make that?
Where is your "area"? That might help me find the restaurant/recipe a little easier.
Thanks!
correctness,It's Non-profit and only for informational purposes.
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