Ma La Chicken and Watercress Stir-Fry
Developed by Chef Ming Tsai
Ma La Oil
- Make Mala Oil.
- In a wok or large skillet, heat Mala Oil. Sauté garlic, ginger, peppercorn and kochu karu until fragrant.
- 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
- 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.
- 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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