https://www.copymethat.com/r/8v5erik80w/lazi-ji-chongqing-chicken-with-chiles/
143599409
8gtyto9
8v5erik80w
2024-09-15 19:22:55
Lazi Ji (Chongqing Chicken with Chiles)
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Fuchsia Dunlop is the "Julia Child" of authentic Sichuan cooking!
Anthony Bourdain, on the infamous heat level of Sichuan’s food: "It’s the spicy, sensualist heartland of all the things I love about China… food that can burn you down to a charred, smoking little stump."
Bourdain, on Lazi Ji, a Sichuan spicy chicken specialty: "The dish, in practical terms, is a game of finding the bits of chicken in the mountain of butt-burning goodness. C’mon, it’s fun for the whole family."
Anthony Bourdain, on the infamous heat level of Sichuan’s food: "It’s the spicy, sensualist heartland of all the things I love about China… food that can burn you down to a charred, smoking little stump."
Bourdain, on Lazi Ji, a Sichuan spicy chicken specialty: "The dish, in practical terms, is a game of finding the bits of chicken in the mountain of butt-burning goodness. C’mon, it’s fun for the whole family."
Ingredients
- subheading: FOR THE CHICKEN AND MARINADE:
- 1½ pounds bone-in, skin-on chicken thighs, bones removed (see Tip)
- 1 (1-inch) piece fresh ginger
- 1 scallion, white part only
- 2 teaspoons Shaoxing wine
- ½ teaspoon fine salt
- subheading: FOR THE STIR-FRY:
- 1 ¾ cups/1¾ ounces medium-hot dried red chiles (see Tip)
- ½ teaspoon sesame seeds (optional)
- 2 garlic cloves
- 1 (½-inch) piece fresh ginger
- 2 scallions, white parts only (plus optional 2 tablespoons thinly sliced scallion greens for serving)
- About 2 cups cooking oil, for frying
- ½ tablespoon Sichuan chile bean paste (see Tip)
- 2 teaspoons whole Sichuan peppercorns (see Tip)
- Dash of Shaoxing wine
- ½ teaspoon sugar
- ¼ teaspoon fine salt
- 1 teaspoon toasted sesame oil
Steps
Directions at cooking.nytimes.com
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