Cong Xiang Jiao Ma Ji (Green Onion Numbing Spicy Chicken) - A Nurse's Comfort Kitchen Blog at - 197247

A Nurse's Comfort Kitchen

Cong Xiang Jiao Ma Ji (Green Onion numbing spicy chicken) 
Sep. 26, 2010 6:56 pm 
Updated: Oct. 1, 2010 7:24 am
As I promised, I am going to start sharing recipes again here! Today what I am sharing is a simple chicken dish. As some of you may know, I do not eat meat all that much any more. So this recipe has been sitting in my computer FOREVER, now I can finally share it with you.

Cong Xiang Jiao Ma Ji (Green Onion numbing spicy chicken) is a chicken dish that has the combination of green onion and Sichuan pepper corn as the base of sauce.

1 lb Chicken drumsticks
2 teaspoon pressed ginger
3 green onions
10 Sichuan Pepper corns
3 teaspoon salt
3 tablespoon chicken stock(optional)

Wash the chicken drumsticks thoroughly. Put them in a bowl and add the pressed ginger and 1 teaspoon salt. Rub the pressed ginger and salt evenly over the chicken drumsticks. Marinate for 30 minutes.

Put the chicken into the steamer, and steam for about 45 minutes (as it may take time for the bowl to be heated up as well). Use a knife to check the chicken. If no red liquid comes out of the chicken, it is done. Put the chicken into some ice water immediately. Save any liquid in the bowl if there is any. Cut the chicken into pieces (with bone or without bone, up to you). Put it in a serving plate, set aside.

Chop the green onions finely. Then put two teaspoons each of salt and pepper corns into the green onions. Keep chopping until the pepper corn is chopped finely.

Use the liquid from steaming the chicken or chicken stock. Mix it with the green onion pepper corn paste. Put a few drops of vegetable oil if you desire.

Pour the sauce on top of the chicken.

Then you are ready to serve.

Note: You may use other chicken as well. If you do not like bones, you may take the bones out before cooking.
Photo Detail
Cooking process
Photo Detail
Sep. 26, 2010 7:25 pm
Wow, I could see why you're so popular here, great mouthwatering pictures and a great simple recipe, thanks for sharing. What area will you be working in now that you're an RN? congradulations on passing the NCLEX
Sep. 26, 2010 7:56 pm
What can I say? Yet again, I look at your food and wish I had a friend who made such and invited me over to try it.
Sep. 26, 2010 9:25 pm
Thank you guys. @bountiful-life, Oncology, hospice and Telemetry is my top 3 choices. BUT with the horrible job market for new graduates. I will take anything at this point!
Sep. 26, 2010 10:23 pm
Mr Tao, I understand that congrats is in order for you Mr.RN. I think it has a nice ring to it.Take care. WTG!!
Sep. 27, 2010 7:08 am
This recipe looks awesome, can't wait to try it! My teenager LOVES the spicy foods... and this is a very diabetic friendly recipe which rocks too since he is a type 1er.
Sep. 27, 2010 7:26 am
Thanks, Patty Cakes. @Tina122372, Sichuan pepper corn is good for prevent high blood pressure as well :) So it is good for kids and adults :O)
Sep. 27, 2010 8:32 am
The recipe looks great. I have all the ingredients. Tomorrows dinner!! What is pressed ginger?
Sep. 28, 2010 5:09 pm
This looks and sounds delicious, I love green onions, they really have a wonderful taste and are so versatile in different dishes. Thanks for sharing this, it would be great serving this over some 7 grain rice, yum.
Sep. 28, 2010 6:29 pm
@Goodfood, sorry, I missed your post. You used a presser to press the ginger :) @Janet, let me know how it turns out!!
Sep. 29, 2010 12:38 am
Congratulations Tao! I never stop into AR without a stop to see if you've put up a new recipe. I'll be trying this one soon too. Thank you.
Sep. 29, 2010 8:09 am
You are welcome, January2700
Sep. 29, 2010 10:14 pm
Thanks Tao. I will look forward to trying this dish. BTW - my hubby always refers to you as "That great guy who taught you how to make Hot and Sour Soup." He will be forever grateful. :)
Sep. 29, 2010 10:49 pm
@Baking Nana, your husband is funny :) Let me know now it turns out!
Sep. 30, 2010 11:16 pm
on your "lazy egg recipe" I want to try this receipe but I'm confused you said mix everything & put it in a big bowl then boil water then put the mixture into the bowl but it's already in a did you mean put the mixture that is in the big bowl into the boiling water? PS what caught my eye about you was that i am an RN of 17 yrs :)...welcome to a whole new way of living and thinking!
Oct. 1, 2010 7:24 am
@Charlotte, Sorry about the confusion. What I did was I mix everything first. Then put in a serving bowl before it goes to the steamer. But up to you. I will go back to look at that recipe.
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
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