Description
A Xinjiang B-grade gourmet driving youth across China wild. A whole boiled chicken is chilled and hand-torn, then violently tossed with massive scallions, onions, and a special numbing oil (Jiao Ma Zhi) supercharged with a blend of red and green Sichuan peppercorns. The intense numbing sensation is highly addictive.
Restaurants serving Jiao Ma Ji (Xinjiang Numbing Spicy Chicken)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole chicken(or thighs)
- Red Sichuan pepper
- Green Sichuan pepper
- Scallion
- Onion
- Bell pepper
- Chicken broth
- Veg oil
Instructions
- [Authentic Recipe]
- (Chicken Boiling & Shocking) Boil a whole fresh chicken slowly in broth with scallion, ginger, salt, and star anise. Once cooked, instantly shock it in [Ice Water] (this gives the skin an astonishingly crunchy, snappy texture).
- DO NOT use a knife. Tear the meat finely 'by hand' along the fibers (Shou Si).
- (Jiao Ma Sauce: This is Life) Drop premium Sichuan 'Red Peppercorns' (aroma) and 'Green Peppercorns' (violent numbing) into hot oil, extracting the numbing essence to the limit.
- Mix this with chicken broth, salt, and a splash of soy.
- Place the torn chicken, julienned scallions, onions, and bell peppers in a bowl.
- Drown it completely in the boiling 'Jiao Ma Sauce' and violently toss by hand, forcing the sauce into every cell of the meat.
Learn more Spice, substitutes, tips
Key spices
The violent double 'numbing (Ma)' punch of red and green Sichuan peppers
Substitutes at Japanese supermarkets
(Tear JP boiled chicken and toss with commercial Sichuan pepper oil and scallion)
Pairing
Cold Beer / Xinjiang Chao Mi Fen(as a spicy companion)
Trivia
[Trivia] Sichuan's 'Jiao Ma Ji' traveled to Xinjiang and fused with the nomadic culture of 'hand-tearing' (Shou Si) and massive onion consumption, evolving uniquely into 'Xinjiang Jiao Ma Ji'. It now rivals Da Pan Ji as Xinjiang's top two chicken dishes.
Eating tips & etiquette
[Unique Eating] Grab a massive bunch of scallion and chicken together. Initially, you taste the chicken umami and onion sweetness. Seconds later, a 'violent numbness (Ma) that makes your lips tremble and lose sensation' attacks. This near-painful euphoria makes alcohol flow endlessly.
Allergen
Chicken, Soybeans, Wheat (Soy sauce), Sesame