Chongqing La Zi Ji (重慶辣子雞)

English

Ingredients

For the marinade

  • 3 boneless skinless chicken thighs
  • 1 teaspoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon oil
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon dark soy sauce

For the rest of the dish

  • 3 tablespoons oil
  • 2 tablespoons Sichuan peppercorns
  • 2 slices ginger (julienned)
  • 5 cloves garlic (sliced)
  • 1 cup whole dried red chilies (see note!)
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon sugar
  • 1 scallion (chopped)

Instructions

  1. Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
  2. Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.
  3. Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.
  4. There should be about 1 tablespoon of oil left in the wok at this point. Add more if you need to. Heat the wok over medium low heat, and add the Sichuan peppercorns. Let them toast for 1-2 minutes, until fragrant. Add the ginger and garlic, and cook for 1 minute. Add the whole dried chilies, and stir 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. Serve with rice and a veggie!

中文

食材

醃料

  • 無骨去皮雞腿肉：3塊
  • 太白粉（或玉米澱粉）：1茶匙
  • 鹽：3/4茶匙
  • 油：1茶匙
  • 紹興酒：2茶匙
  • 老抽（深色醬油）：1茶匙

其他料理材料

  • 油：3湯匙
  • 花椒：2湯匙
  • 生薑：2片，切成絲
  • 大蒜：5瓣，切片
  • 整根乾紅辣椒：1杯（見註釋！）
  • 紹興酒：1茶匙
  • 糖：1/2茶匙
  • 青蔥：1根，切碎

製作步驟

註：如果您不喜歡太辣，可以少放一些乾紅辣椒。除非您打開一些乾辣椒，否則這道菜實際上並不會太辣。如果您喜歡辣，不要打開超過六個辣椒。相信我，這樣已經夠辣了。

  1. 先將雞肉清洗乾淨，切成一口大小的塊狀。將雞肉放入碗中，加入醃料拌勻，醃製30分鐘。
  2. 準備其他材料。當您準備好烹飪時，將3湯匙油加熱至熱鍋中，高火。將雞肉鋪成一層，讓其煎至（此時不要攪動）。一旦雞肉底部形成良好的酥皮，攪拌並繼續煎至雞肉四面均呈金黃色且酥脆。實現這一效果需要非常熱的鍋。熄火，用漏勺將雞肉撈出放在盤子上。
  3. 此時鍋中應留有大約1湯匙油。如有需要，可加油。中小火加熱鍋，加入花椒。煮1-2分鐘，直到香味撲鼻。加入薑絲和大蒜，煮1分鐘。加入乾紅辣椒，再炒1分鐘。注意火候，避免燒焦。
  4. 將火力調高至高火，加入雞肉、紹興酒、糖和青蔥。繼續快炒，直到鍋中的液體完全被吸收。

Source: thewoksoflife.com