Recipes - Chinese

Chongqing Lazi Ji (Chongqing Chicken)
Chongqing-Lazi-Ji


Considered as the sophisticated version of Kung Pao Chicken, the smokier and spicier Chogqing Chicken is a dish of crispy chicken smothered in dried chillis, Sichuan peppercorns, and loaded with aromatics. Enjoy this succulent tongue-tingling dish with steamed rice.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

For Chicken / Marinade

3 chicken thighs (boneless, skinless)
1 tsp corn starch
¾ tsp salt
1 tsp oil
2 tsp Shaoxing wine
1 tsp dark soy sauce

For the rest of the dish

6 tbsp oil
2 tbsp Sichuan peppercorns (see note)
2 slices ginger (julienned)
5 cloves garlic (sliced)
1 cup whole dried red chilies (see note)
1 tsp Shaoxing cooking wine
½ tsp sugar
1 stalk scallion (chopped)




Steps:
  1. Clean chicken thoroughly and cut into bite-sized pieces. Add all marinade ingredients into a bowl and mix well. Toss chicken pieces in the marinade to coat well, and set aside for 30 mins.
  2. Prepare the rest of the ingredients.
  3. In a wok, heat about 3 tbsp oil over high heat. Add the chicken into the wok and let it sear until it’s browned and crisp on all sides. Turn off the heat, dish out the chicken and set it aside.
  4. Add 2-3 tbsp oil to the leftover oil in the wok. Heat the wok over medium low heat, and add the Sichuan peppercorns and stir-fry for 1-2 mins until fragrant. Add ginger and garlic, and cook for 1 min. Then add whole dried chillies, and stir-fry for another minute. Monitor the heat levels to avoid burning.
  5. Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Dish out and serve with steamed rice.

Note: Reduce the amount of dried red chillies to adjust the level of spiciness. The dish will not be that spicy if you do not break open the Sichuan peppercorns.


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Chongqing Lazi Ji (Chongqing Chicken)

Chongqing Lazi Ji (Chongqing Chicken)

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Considered as the sophisticated version of Kung Pao Chicken, the smokier and spicier Chogqing Chicken is a dish of crispy chicken smothered in dried chillis, Sichuan peppercorns, and loaded with aromatics. Enjoy this succulent tongue-tingling dish with steamed rice.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

For Chicken / Marinade

3 chicken thighs (boneless, skinless)
1 tsp corn starch
¾ tsp salt
1 tsp oil
2 tsp Shaoxing wine
1 tsp dark soy sauce

For the rest of the dish

6 tbsp oil
2 tbsp Sichuan peppercorns (see note)
2 slices ginger (julienned)
5 cloves garlic (sliced)
1 cup whole dried red chilies (see note)
1 tsp Shaoxing cooking wine
½ tsp sugar
1 stalk scallion (chopped)

Instructions
  1. Clean chicken thoroughly and cut into bite-sized pieces. Add all marinade ingredients into a bowl and mix well. Toss chicken pieces in the marinade to coat well, and set aside for 30 mins.
  2. Prepare the rest of the ingredients.
  3. In a wok, heat about 3 tbsp oil over high heat. Add the chicken into the wok and let it sear until it’s browned and crisp on all sides. Turn off the heat, dish out the chicken and set it aside.
  4. Add 2-3 tbsp oil to the leftover oil in the wok. Heat the wok over medium low heat, and add the Sichuan peppercorns and stir-fry for 1-2 mins until fragrant. Add ginger and garlic, and cook for 1 min. Then add whole dried chillies, and stir-fry for another minute. Monitor the heat levels to avoid burning.
  5. Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Dish out and serve with steamed rice.

Note: Reduce the amount of dried red chillies to adjust the level of spiciness. The dish will not be that spicy if you do not break open the Sichuan peppercorns.

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