MA AND LA RECIPES

Steps:

• In a small saucepan, heat the oil over low heat to 175°. Add the ginger, star anise, cinnamon, shallot, garlic, Sichuan peppercorns and chiles and cook over moderately low heat until the oil reaches 225°. Simmer at 225° for 5 minutes, then transfer to a heatproof jar and let cool. Stir in the sesame oil.

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.