Social-Feeds-Cookbook-2016

Ma Po Chicken
By @cookingathomeisfun
Cooking difficulty: easy
30 minutes
Serves 4
Maker’s note
“This dish is a celebration of flavour inspired by China’s Sichuan region. The numbing
effect that the Sichuan peppercorns have on the chilli allows you to freely explore the
depth of flavour and texture this dish brings. Adding the Chinese red dates brings a
sweet balance to the heat and leaves you with a delightfully aromatic aftertaste. This is
one of our favourite meals and we hope you enjoy it too!“
“Melbourne is fortunate to have
exceptional markets and grocers
which put interesting and exotic
ingredients within easy reach. The
accessibility to these great resources
make it possible now, more than ever
to bring exciting flavours to our
own kitchens.”
Ingredients
Method
½ cup chicken stock
2 tsp cornflour
4 tsp Sichuan peppercorns
2 tbs vegetable oil
1 ½ tbs crushed garlic
1 tbs grated ginger
1kg chicken breast, sliced
2 tbs fermented chilli bean paste
1 cup red dates
1 tsp ground chilli powder
2 tbs Shaoxing wine
1 tbs soy sauce
¼ cup chilli oil
1 cup dried chilli
1 cup spring onions
In a small bowl, mix cornflour with cool chicken stock until combined then set aside.
Heat Sichuan peppercorns in wok over medium heat until fragrant (approximately
1 minute). Grind peppercorns in a mortar and pestle until finely ground then set aside.
Heat oil in wok over medium to high heat until smoking. Add garlic and ginger and
cook until fragrant, (approximately 15 seconds). Add chicken and chilli paste and
cook, stirring, until chicken is cooked through (approximately 2 minutes).
Add in the red dates, then stir in the chilli powder, wine, soy sauce, and cornflour
mixture. Bring to boil and allow to thicken. Stir in ground Sichuan peppercorns, chilli
oil, dried chillies and half of the spring onions. Serve with rice and garnish with the
remaining spring onions.
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