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Ma-la Zi Ji (peppery And Hot Chicken)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Poultry 6 Servings

INGREDIENTS

1 lb Skinless boneless chicken
breasts
1 T Tapioca starch
1 T Rice wine
1 Egg white
6 Water chestnuts
5 T Green onions, chopped
2 T Fresh ginger root, finely
chopped
2 T Garlic, finely chopped
1 T Hot bean sauce
2 t Tapioca starch
1 T Chicken stock
1 T Soy sauce
2 t Sugar
1 t Vinegar
2 t Sesame oil
1 t Szechuan peppercorns, ground
1/2 t Black pepper
1 t Salt

INSTRUCTIONS

1982    
Date: Sun, 25 Feb 96 20:05:26 EST  submitted by:
RAB2E@pandora.cc.uottawa.ca Ma-la Zi Ji is fairly hot,  quite spicy and
also has a peppery flavor.  Cut the chicken breast into 1-inch pieces,
or slightly smaller. Make  the marinade by mixing the tapioca starch
with the wine and then  beating in the egg white. Mix with the chicken
and marinate at least  15 minutes.  Slice the water chestnuts thinly.
Chop the green onion coarsely and  the ginger and garlic finely.  To
make the seasonings, first mix the cornstarch with the stock or  water
and soy sauce in a small bowl, then add and mix together the  sugar,
vinegar, sesame oil, szechuan pepper, black pepper and salt.  Heat 1/4
cup of cooking oil or slightly more in a wok or large frying  pan until
very hot. Pour extra marinade off the chicken and add the  chicken
pieces to the heated oil. Stir to keep the pieces separate as  they
cook. (It may be necessary to cook the chicken a few pieces at a  time
if your heat source is insufficient to cook all the chicken  quickly
and at once.) when the chicken has turned white, remove and  drain.
Leave only 3 tablespoons or so cooking oil in the wok. Heat this oil
and add the hot bean sauce, green onion, ginger and garlic. Stir
together over a high heat until the garlic and ginger begin to absorb
the rec color from the hot bean sauce. Return the prefried chicken
pieces and add the water chestnuts and seasoning mix (give it a quick
stir first). Stir, checking for salt. When the chicken is reheated  and
the sauce has thickened slightly, remove to a serving dish and  serve
hot.  Source: The Good Food of Szechwan, page(s): 42-43, Date
Published:  DAVE <DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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