Here’s a home style Mala Chicken (麻辣鸡肉 , Málà jīròu) recipe that I believe will be a new experience for you. We chose chicken thighs with firm meat and good texture as the main ingredient. However, if you use other chicken parts, that’s fine. You only need to mix a spicy sauce and you can get any spicy flavored chicken, for example, spicy chicken thigh, spicy chicken breast. Normally, we serve this dish cold (room temperature) in summer, but if you want to eat it in winter you can heat the chicken in the sauce before serving.
The chicken is simmered, not fried in oil, making this a healthier recipe with less mess than fried spicy chicken dishes. Homestyle Mala Chicken (麻辣鸡肉 , Málà jīròu) calls for fresh Xiaomila peppers, but if you have dried peppers, you can hydrate them while the chicken is simmering. We also use chili oil to flavor the broth. Chili oil is easy to make in advance, and store in your refrigerator. You can use our chili oil recipe, or the Mala Market’s Authentic Sichuan 辣椒油 (làjiāoyóu) recipe is simple and also works very well. Vinegar and sugar combine to add a delightful sweet and sour flavor too: spicy, sweet, and tangy.
Jing’s Homestyle Mala Chicken (麻辣鸡肉 Málà jīròu)
Equipment
- 1 wok
- 1 saucepan
- 1 mixing bowl (heat proof)
- 1 serving bowl
Ingredients
Main ingredient:
- 5 chicken drumsticks
Simmering the chicken:
- 1 green onion
- 5 slices fresh ginger
- 8 ml Shaoxing wine substitute dry white sherry or rice wine
For the sauce:
- 30 ml caiziyou (roasted rapeseed oil) substitute peanut, canola, or soybean oil
- 2 green onions
- 4 cloves garlic
- 2 dried xiaomila “millet” peppers
- 5 ml Chinese chili powder
- 10 ml light soy sauce
- 15 ml oyster sauce
- 5 ml Baoning vinegar substitute white vinegar
- 10 ml Sichuan peppercorn oil
- 3 ml sugar, white (granulated)
- 5 ml salt
Garnish:
- fresh coriander (cilantro) leaves
Instructions
Preparation:
- Remove the bones from the chicken legs.5 chicken drumsticks
- Chop the cilantro. Peel and slice the ginger. Cut one green onion into large pieces (for simmering the chicken), and chop the other two. Mince the garlic and xiaomila chilii peppers.
Cooking:
- Add enough water to your wok to cover the chicken. Then add the chicken, one green onion, the ginger, and the cooking wine. Bring to a boil, then skim off the foam and cook on medium heat for 6 to 8 minutes.5 chicken drumsticks, 1 green onion, 5 slices fresh ginger, 8 ml Shaoxing wine
- Drain the chicken and soak it in cold water, then set it aside. Discard the green onion and ginger from the pot, but reserve the broth for later use.
- Heat 30 ml (2 tablespoons) of oil to 150° C (300° F) in a small saucepan. Place the chopped garlic, green onion, xiaomila peppers, and chili powder in a heat-safe bowl. Pour the hot oil over the ingredients and stir while it sizzles. Then add the soy sauce, oyster sauce, vinegar, salt, sugar, and Sichuan pepper oil and stir well. Finally, add 30-50 ml (1 to 2 ounces) of the broth reserved from simmering the chicken and stir well.30 ml caiziyou (roasted rapeseed oil), 2 green onions, 4 cloves garlic, 2 dried xiaomila “millet” peppers, 5 ml Chinese chili powder, 10 ml light soy sauce , 15 ml oyster sauce, 5 ml Baoning vinegar, 10 ml Sichuan peppercorn oil, 3 ml sugar, white (granulated), 5 ml salt
- Rinse the chicken and cut it into pieces. Arrange the chicken in a serving bowl.
- Drizzle the sauce over the surface. Add some chopped coriander for garnish.fresh coriander (cilantro) leaves
- Let it stand for 30 minutes to absorb the flavors, then serve.
Notes
- Season the broth to your taste.
- If you have dried chili peppers, soak them in warm water for 20 to 30 minutes.
Nutrition
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