Ma La Chicken Recipes

Steps:

• Cut chicken into small dice and dredge in cornstarch, shaking off.
• excess.
• Heat enough oil in a wok or deep skillet to fry chicken until it is.
• cooked through, and drain.
• Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,.
• then add mushrooms and onions, cooking until onions are softened.
• Add cooked chicken back to pan.
• Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.
• white pepper and schezuan peppercorns powder along with 1 tablespoons.
• cornstarch and add to wok, stir-frying briefly until sauce thickens.
• If sauce thickens too much, just add a little water but the sauce.
• should be fairly dry.
• Serve with steamed rice if desired.
• Note: if you grind your own peppercorns, make sure you pass it through.
• a sieve or it might be gritty.
• You can also stir-fry the chicken instead of frying it, but the result.
• will not be quite the same, although lower in fat. It is however,.
• acceptible.

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.