Szechuan 'Mala' Chicken (麻辣雞)

I love spicy food. The spiciness often helps to lift a dish up with a nice kick. Szechuan is renowned for its spicy food with an unique twist - spicy & numbing. A typical Szechuanese dish must consist chilli and a form of Szechuan pepper, this could be peppercorns, pepper oil, pepper powder etc Chilli gives the spiciness and Szechuan pepper gives the numbing/ tinkling sensation to the tongue and lips. If you have never experienced the tinkling sensation in the mouth whilst eating I would highly recommend trying this 'mala' chicken dish.

'Mala' literally means 'numbness and spiciness' and it usually used to described a cooking paste, which can be bought in most Asian supermarket. I made my own paste in this recipe and it is actually very straightforward. It can be kept in the fridge for a few weeks and it is fabulous for noodle dishes. In this recipe I will also share a tip in how to make sure the chicken stays succulent. 

Mala Paste 

This paste is of moderate heat. Please adjust the portion of spices in accordance to personal taste.

20 g fragmented black beans

30g chili bean paste

30g garlic

1 tsp ground cumin

1 tsp ground sand ginger powder 

1 tsp ground chilli powder

1 stp ground cinnamon

2 tbsp of Szechuan peppercorns 

1 tbsp sugar

1 tsp of salt

100ml water

A dollop of mayonnaise 

1. Lightly toast the Szechuan peppercorns on a frying pan then crushed using a pestle and mortal.

2.  In a bowl, mix in all the ground spices including Szechuan pepper powder and add the water. Mix well. 

3. In a mini food chopper, put in the garlic, fragmented black bean and chilli bean paste and blitz until smooth.

4. In a frying pan, squirt a dollop of mayonnaise and add a splash of oil. Heat until the mayonnaise dissolved. 

5. Now add the garlic & black bean paste into the frying pan and cook for 8 minutes on a low heat. You will need to keep folding the paste so it doesn't stick or become overcook. 

6. Pour in the spice powder water and fold in the 2 mixtures, follow by the sugar.

7. Cook the paste for a further 5 minutes and take it off the heat. 

Szechuan 'Mala' Chicken

Serves 4

1kg skinless free range chicken legs and thighs 

6 slices of fresh ginger

1 chilli, halves

2 garlic

5 stalks of spring onions 

3 shallots, halves

1 tbsp of Shaoxing wine

3 tbsp of mala paste

1. In a shallow frying pan, heat some oil and add in the shallots, half of the spring onions, chilli, garlic and ginger. Cook for a few minutes so the aroma releases into the air.

2. Add in the chicken and cook until they're lightly golden on both sides. 

3. Pour in the Shaoxing wine and follow by the mala paste made earlier (can be shop bought if preferred). 

4. Smother the chicken with the paste. Bring it all to boil, put the lid on, reduce the heat and let it simmer for 8 minutes.

5. Turn the heat off, leave the lid on and let the remaining heat to steam the chicken for a further 8 minutes.

6. Now, cook the chicken with high heat for 2 minutes before serving. 

Fantastic with rice and some veg. The mala paste should allow another serving, so perhaps try it with some minced pork next and serve it with noodles as a quick, mid week supper.