1/17/2024 0 Comments Spicy szechuan chicken recipeBut here we make things easy by using boneless thighs. It takes some effort to pick the meat from the bones, which makes eating it extra satisfying. Chinese chefs usually use tiny bone-in chicken pieces to cook this dish.Here are some fun facts about the authentic Mala Chicken we serve in China: The nutty, smoky fragrance of the vibrant peppers reaches your nostrils before your chopsticks do, and it makes your mouth water and makes you suddenly feel ten times hungrier. Hiding the chicken under a mountain of peppers is just the authentic Sichuan way to display the food. It is not like pure, tear-inducing Thai-style spiciness. The dish offers a deep savory taste using heat as a medium. In this chicken dish, the balance comes from the spiciness and smokiness of the chili peppers, the numbing tingling Sichuan peppercorns, the nuttiness of the sesame seeds, savory aromatics, salt, and a small amount of sugar. Sichuan cuisine pursues truly bold flavors that are well-balanced. La Zi Ji is spicy, but not as spicy as it looks. After staring at the plate for a few moments, they would cautiously dig up a piece of hot chicken with suspicion written on their brow, fearful that it might burn a hole in their stomach.Īnd you know what? My guests always ended up loving this dish. Although my initial goal was to introduce genuine Sichuan food to the uninitiated, I confess that secretly I just loved my colleagues’ stunned faces on seeing the giant plate of chili peppers placed before them. Mala Chicken was one of the dishes that always appeared on our lunch table. When introducing someone who’s new to Chinese food to the real deal La Zi Ji (辣子鸡), or Sichuan Mala Chicken, I’d describe the dish as “fried chicken covered in hot sauce” so it won’t completely scare them away.ĭuring my years working in Beijing, I took every single foreign colleague to one of my favorite Sichuan restaurants, Yu Xiang Ren Jia (渝乡人家). It is spicy yet you cannot stop eating it because it’s SO GOOD! It’s then stir fried with tons of dried chili peppers, Sichuan peppercorns, ginger and garlic to create a spicy numbing sensation. The chicken is coated with spices and flash fried until golden brown and crispy. La Zi Ji is a signature Sichuan dish that is extremely popular in China. Take the challenge if you can handle the heat! What is La Zi Ji Serve.Sichuan La Zi Ji features crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that’s so addictive. Tip onto a large plate and scatter over the spring onion to finish. Add the cashew nuts and cook for a final 30–60 seconds, tossing the wok to combine all the ingredients well. Reduce the heat to medium, add the crushed peppercorns and garlic to the wok and stir-fry for a further 2 minutes, then add the bird’s-eye chillies and sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.Ĩ. Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.ħ. Reduce the heat to medium (so as not to burn the onions), push the veg to the side of the wok and add ½ tablespoon of vegetable oil to the centre.Ħ. Add the onions, red peppers and dried red chillies and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.ĥ. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the peppers, dried chillies, chicken bowl, crushed peppercorns, garlic, bird’s-eye chillies, sauce bowl, cashew nuts and spring onions clockwise around your plate. Mix all the sauce ingredients together in a small bowl or ramekin.ģ. Crush the Sichuan peppercorns with a mortar and pestle. Finely chop the garlic and bird’s-eye chillies, and finely slice your spring onion. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.Ģ. Slice the onion and red pepper into fine matchsticks and the chicken into 3cm-wide strips.
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