Chong Qing La Zi Ji(Chong Qing Chicken)--homecook style
Oct. 31, 2010 8:02 pm
Updated: Nov. 30, 2012 6:35 am
1 lb chicken breast/tender--cut into small cubes
6 tablespoon vegetable oil
6 pieces of ginger
3 cloves garlic--cut into thin slices
2 green onions--cut into 2 inch lengths
10 to 15 dry chili pepper--cut into small pieces
10 Sichuan pepper corns
2 teaspoon Sichuan Bean sauce
2 tablespoon toasted sesame seed
1 tablespoon Sichuan Pepper Corn oil
1 teaspoon rice wine
2 teaspoon dark soy sauce
1 teaspoon light soy sauce
1/2 teaspoon salt
1/4 teaspoon sugar
Marinate the chicken for 30 minutes or longer.
Heat up the vegetable oil until you can feel the heat above it. Put in the chicken. Keep frying the chicken until the water come out of the chicken (you will see it become smaller and the surface become golden brown). This will take up to 20 minutes. Make sure
to stir the bottom once in a while, so that the chicken will not stick to the bottom of the pan. (If you have a deep fryer, feel free to use it. I tend not to deep fry the chicken)
Take the chicken out, there should be a little oil left in the pan. If not, add a tablespoon of vegetable oil.
Put in the bean sauce, ginger, garlic, dry chili pepper, and Sichuan Pepper corn. Stir fry everything for about a minute, until you see the dry chili pepper turn dark red.
Put in the chicken. Stir everything evenly, so the chicken will be coated with the sauce. Some oil may come out of the chicken, so there should be enough liquid to cook everything.
Put in the sesame seed, stir everything evenly.Pour in the Sichuan Pepper Corn oil, stir it evenly.
You are ready to serve.
NOTE: I sometimes save about one teaspoon sesame seed and put it on top when I transfer the chicken to the serving plate. It just gives a better presentation that way :o)