Ma La Chicken Recipes

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:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
• Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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:

• Season chicken breasts all over with salt and pepper.
• Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
• Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
• Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
• Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Steps:

• Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
• Cut scallion and hot peppers diagonally into 1-inch pieces.
• Grind anise pepper to powder.
• Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
• Heat oil.
• Add scallion, and stir fry several times.
• Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
• Add chicken broth mixture, mix well.
• Cook over low heat until chicken pieces are tender.
• Add cornstarch to thicken.
• Serve.