Sichuan Ma La Nibbles

Sichuan Ma La, renowned for its bold, spicy, and numbing flavor profile, is a hallmark of Sichuan cuisine. This unique taste is derived from the harmonious blend of Sichuan peppercorns and dried chili peppers, creating a ‘numbing and spicy’ sensation that is as captivating as it is distinctive. Originating in the Sichuan province of Southwestern China, this style of cooking has been refined over centuries, becoming deeply ingrained in Chinese culinary traditions. Ma La translates directly to 'numbing hot', which perfectly encapsulates the tongue-tingling experience cherished by spice enthusiasts worldwide. The dish we are focusing on today—the Ma La Nibbles—is a delightful representation of this flavorful tradition, perfect for those looking to explore authentic Sichuan heat.”

Ingredients for Sichuan Ma La Nibbles

• Chicken - 500g, diced into small bite-sized pieces
• Sichuan Peppercorns - 2 tablespoons, toasted and crushed
• Dried Chili Peppers - 20 pieces, cut into small segments
• Garlic - 5 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy Sauce - 2 tablespoons
• Dark Soy Sauce - 1 tablespoon
• Rice Vinegar - 2 teaspoons
• Sugar - 1 teaspoon
• Scallions - 3 stalks, cut into rings
• Cornstarch - 2 teaspoons
• Salt - to taste
• Cooking Oil - for frying
• Peanuts - 1/2 cup, roasted

Preparation

1. In a small bowl, marinate the chicken with soy sauce, rice vinegar, sugar, and cornstarch. Mix well and let it sit for about 20 minutes.
2. Meanwhile, prepare the spice mix by gently toasting the Sichuan peppercorns until aromatic, and set aside. Cut the dried chili peppers into segments and remove the seeds if you prefer a milder heat.

Cooking Process

To prepare Sichuan Ma La Nibbles, you can follow this cooking timer for efficiency:

1. Heat a wok or deep frying pan over medium-high heat and add sufficient cooking oil to fry the marinated chicken. Once hot, add the chicken pieces in batches to avoid overcrowding, and fry until golden and cooked through. Remove and drain on paper towels.
2. Remove excess oil, leaving about 2 tablespoons in the wok. Add the prepared Sichuan peppercorns and dried chili peppers. Stir-fry over medium heat until the spices are fragrant. Be cautious not to burn them.
3. Add garlic and ginger to the wok, stirring quickly to prevent sticking.
4. Return the fried chicken pieces to the wok, toss to coat in the spices thoroughly.
5. Season with remaining dark soy sauce, and salt to taste, ensuring everything is well combined.
6. Add the scallions and peanuts, giving it one last toss.

How to Enjoy Sichuan Ma La Nibbles

These tantalizing Sichuan Ma La Nibbles are best enjoyed hot. Serve them soon after preparation as an appetizer or alongside steamed rice to mellow the fiery flavors. This dish pairs perfectly with crisp, cold beverages that counterbalance the intense spice and numbing sensation. If you are daring, complement it with a bold ale for a bold dining experience.

Understanding the nuances of Sichuan peppercorns and the heat of dried chili peppers takes time, so feel free to adjust the spice level to your preference. Mastering these ingredients will heighten your appreciation for the interplay of numbing and spicy notes, bringing you closer to the traditional taste of Sichuan culinary delights.