Guizhou Braised Laziji, Spicy Chicken (贵州辣子鸡)

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories and suitable for vegetarians.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper is more accessible and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

vegetable oil

🥗Healthier: olive oil

Olive oil is healthier and has beneficial fats.

Reconstitute 40 grams of Sichuan Erjingtiao chilis and 25 grams of Sichuan Heaven facing chilis in hot boiled water for at least one hour or overnight until soft.

Wring out excess water from the chilis, leaving some moisture.

Roughly slice the chilis and place them in a mortar with 3 cloves of roughly chopped garlic and 1 inch of smashed ginger.

Pound the mixture for about 15 minutes until mostly broken down with some flakes remaining.

Heat 2 cups of Chinese Caiziyou oil in a pot over max flame until it reaches 200 degrees Celsius.

Fry the 1.25 kilo chicken in the hot oil in two separate batches until golden brown, about 5-6 minutes per batch.

Evaluate the remaining oil, ensuring there is about 1 to 1.5 cups left in the pot.

Over medium flame, add 2 inches of smashed ginger and 1 head of garlic cloves to the oil and fry until fragrant, about 1 minute.

Reduce the flame to low and add the chili paste, stirring and frying for about 3 minutes until the oil changes color.

Add 3 tablespoons of Pixian Doubanjiang to the chili mixture and fry for another couple of minutes.

Add the fried chicken to the pot, mixing to coat with the red oil, then pour in 0.5 liters of water.

Increase the flame to high and bring to a boil, then reduce to the lowest heat and cover, leaving a crack for steam to escape.

Cook for about 90 minutes, checking periodically, until the liquid is about 90% reduced.

If the dish is too oily, scoop out some oil; if too watery, uncover and increase the heat to finish reducing.

Season with 2 teaspoons of sugar and 1 teaspoon of MSG, mixing well.

Add 3 sprigs of green garlic, starting with the white parts and mixing for 1 minute before adding the green parts.

Turn off the heat and serve the Guizhou Laziji.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens