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Chongqing Chicken With Chilies

Chongqing Chicken With Chilies


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Ingredients

  • 1 Pound skinless chicken (dark or white), cut into small one-inch bites
  • 1 Tablespoon Shaoxing wine
  • 1 Teaspoon Chinese light soy sauce
  • 4 Tablespoons potato starch (or cornstarch)
  • 1 Tablespoon chili powder (Sichuan or, for a spicier version, cayenne)
  • 1 Tablespoon ground, roasted Sichuan pepper
  • 1 Teaspoon kosher salt
  • 4 Tablespoons oil
  • 4 garlic cloves, thinly sliced
  • 1 Tablespoon ginger, thinly sliced
  • 2 Tablespoons chili flakes (Chinese or Korean)
  • 1 Tablespoon sesame seeds
  • 3 Cups dried red chilies (Sichuan, Tianjin or other medium-hot chili)
  • 1 Teaspoon red Sichuan peppercorns
  • 1 Teaspoon green Sichuan peppercorns (optional)
  • 1 Teaspoon sugar
  • 4 scallions, roughly chopped

Directions

Marinate chicken pieces in Shaoxing wine and soy sauce while you prepare the other ingredients. Mix potato starch, chili powder, ground Sichuan pepper, and salt in a large sealable bag.

Add the chicken pieces, leaving any accumulated juices behind. Shake the chicken pieces in the potato starch mixture until they are lightly coated. Heat wok on high heat until starting to smoke and add enough canola or vegetable oil to deep-fry the chicken. If your wok or pan is large enough, you can fry it in one batch, but do not overcrowd the chicken. When oil is hot, add the chicken pieces and reduce heat to medium; the frying process should produce a medium bubble. When the chicken pieces appear to be cooked through, remove them from the oil.

Return the oil to a high heat and add back the chicken. This time they should finish frying at a high heat, about 375 degrees F (190 degrees C), with a large, fast bubble. Fry just until the chicken is crispy and golden brown, then remove to drain on a paper towel. Pour off oil, clean wok and return to heat. When wok starts to smoke, add the 4 tablespoons oil. Heat briefly on medium heat, then add the garlic and ginger and cook until softened. Stir-fry vigorously from now on, as you don't want anything to brown. Add the chili flakes and sesame seeds, stirring until lightly toasted, then add the whole chili peppers and Sichuan peppercorns. Stir until fragrant, then add the sugar. Add back the chicken along with the scallions, and stir-fry until well mixed. Plate with chili peppers prominently displayed.

Nutritional Facts

Servings4

Calories Per Serving533

Folate equivalent (total)37µg9%

Riboflavin (B2)0.5mg31.3%


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


Chongqing Chicken (Laziji, 辣子鸡)

Chongqing Chicken is a local flavor dish. It belongs to Sichuan cuisine or Chongqing cuisine.

What is Chongqing Chicken?

Chongqing Chicken also called Laziji (simplified Chinese: 辣子鸡 traditional Chinese: 辣子雞 pinyin: làzǐ jī literally: ‘spicy chicken’), is one of the earliest famous dishes and can be said to be a heavyweight dish in Chongqing cuisine.

Along with the invention of the Chongqing chicken, a large number of dishes were derived based on this recipe and a series of spicy dishes were formed. Such as spicy snails, Chilli peppers pig’s large intestines, Chong qing spicy fish fillet and spicy shrimp.

It is a test of the chef’s skill, especially the grasp of the heat. The best spicy chicken must have a bright color, and it should not be black with the pepper. The chicken must be crispy, with the scent of dried chili oil, sweet and salty.

Characteristics of Chongqing Chicken

In a pile of red peppers, there are some small pieces of chicken with crispy, spicy and tender, and the whole dish is full of aroma and appetite. Serve it with beer is the best! When you eat the spicy chicken, your body will be refreshed by sweating, and then drink a glass of cold beer. This is a paradise.

The invention of Chongqing Chicken

It originated from the town of Geleshan, Chongqing city. It took three years for Zhu Tiancai to researching the best cooking method of laziji. And it became popular in 1990.

Chongqing Chicken Recipe:

You’ll need:

2 chicken thighs
Salt
1 tablespoon cooking wine
1 tablespoon sesame oil
2 tablespoons dark soy sauce
White pepper
2 tablespoons sweet potato starch
Dried chili pepper
Dried Sichuan pepper
2 tablespoon chili powder
1 tablespoon sesame seeds
3 tablespoons garlic, finely minced
3 tablespoons ginger, finely minced
1 tablespoon vinegar
2 tablespoon oyster sauce
1 anise
3 bay leaves
1 cinnamon stick


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