Chongqing chicken with chillies
Small pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.
What makes it chongqing chicken with chillies
- Chicken chopped small, bone and all, marinated and fried until crisp and dry.
- Far more dried chillies than chicken, fried dark red but not burnt.
- Sichuan pepper, garlic, ginger and a little sugar — dry, with no sauce.
Where it comes from
Làzǐjī is usually traced to Gēlèshān, on the edge of Chongqing, in the 1980s, when roadside restaurants there became famous for it. The chillies are for scent more than eating: they're left on the plate, and the fun is in picking the chicken out from among them.
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Start your own chongqing chicken with chilliesNo one here has made chongqing chicken with chillies yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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