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Рецепт Ma La Zi Ji (Peppery And Hot Chicken)
by Global Cookbook

Ma La Zi Ji (Peppery And Hot Chicken)
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Ингредиенты

  • 1 lb Skinless boneless chicken breasts
  • 1 Tbsp. Tapioca starch
  • 1 Tbsp. Rice wine
  • 1 x Egg white
  • 6 x Water chestnuts
  • 5 Tbsp. Green onions, minced
  • 2 Tbsp. Fresh ginger root, finely minced
  • 2 Tbsp. Garlic, finely minced
  • 1 Tbsp. Warm bean sauce
  • 2 tsp Tapioca starch
  • 1 Tbsp. Chicken stock
  • 1 Tbsp. Soy sauce
  • 2 tsp Sugar
  • 1 tsp Vinegar
  • 2 tsp Sesame oil
  • 1 tsp Szechuan peppercorns, grnd
  • 1/2 tsp Black pepper
  • 1 tsp Salt

Инструкции

  1. Ma-la Zi Ji is fairly warm, quite spicy and also has a peppery flavor.
  2. Cut the chicken breast into 1-inch pcs, or possibly 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 min.
  3. Slice the water chestnuts thinly. Chop the green onion coarsely and the ginger and garlic finely.
  4. To make the seasonings, first mix the cornstarch with the stock or possibly water and soy sauce in a small bowl, then add in and mix together the sugar, vinegar, sesame oil, szechuan pepper, black pepper and salt.
  5. Heat 1/4 c. of veg. oil or possibly slightly more in a wok or possibly large frying pan till very warm. Pour extra marinade off the chicken and add in the chicken pcs to the heated oil. Stir to keep the pcs separate as they cook.
  6. (It may be necessary to cook the chicken a few pcs at a time if your heat source is insufficient to cook all the chicken quickly and at once.)
  7. when the chicken has turned white, remove and drain.
  8. Leave only 3 Tbsp. or possibly so veg. oil in the wok. Heat this oil and add in the warm bean sauce, green onion, ginger and garlic. Stir together over a high heat till the garlic and ginger begin to absorb the rec color from the warm bean sauce. Return the prefried chicken pcs and add in 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 warm.