Ma La Chicken and Watercress Stir-Fry

Developed by Chef Ming Tsai

INGREDIENTS
  • 1-pound dark chicken meat, diced and seasoned well with salt and pepper
  • 1 tablespoon kosher salt
  • 1/4 cup Mala Oil (recipe below) or 1/4 cup canola oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon Szechwan peppercorn
  • 3 tablespoons kochu karu
  • 1 large red onion, sliced
  • 4 cups watercress
Ma La Oil
  • 1quart plus 1 tablespoon canola oil
  • 6 Thai bird chilies
  • 1 cup Szechwan peppercorns
  • 1 ounce star anise
  • 1/4 tablespoon ground cardamom
  • 1/4 teaspoon white pepper
  • 2 cloves
  • 2 cinnamon sticks
  • 3/4 cup Korean chili flakes
  • 1 bunches scallions, thinly sliced
  • 1½ tablespoons minced garlic
  • 1½ tablespoons minced ginger
DIRECTIONS
  1. Make Mala Oil.
  2. In a wok or large skillet, heat Mala Oil. Sauté garlic, ginger, peppercorn and kochu karu until fragrant.
  3. Add the chicken and onions and sauté to start cooking. Add the Ma La oil to taste. Once the chicken is about to finish cooking, add the watercress to wilt down and sauté until well combined then serve.

Ma La Oil

  1. Combine 1 quart of canola oil, Thai bird chilies, Szechwan peppercorns, star anise, cardamom, white pepper, cloves, cinnamon and Korean chili flakes in small saucepan and bring to a gentle simmer over medium-high heat. Remove pan from heat and set aside for at least 6 hours or overnight (cover oil when it is cool). Strain cooled oil through a fine mesh strainer or cheesecloth into a bowl or glass jar.
  2. Heat a sauté pan over medium-high heat and add remaining tablespoon of canola oil, scallions, garlic and ginger, and cook until soft, 3 to 4 minutes. Remove pan from heat and transfer aromatic mixture to a bowl to cool. Once cool, add mixture to the strained, cooled Ma La Oil.
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