Chong Qing La Zi Ji(Chong Qing Chicken)--Homecook Style - A Nurse's Comfort Kitchen Blog at - 203023

A Nurse's Comfort Kitchen

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 theĀ  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)
Photo Detail
Photo Detail
cooking process
Photo Detail
Oct. 31, 2010 8:28 pm
I like your philosopy. Thanks for the well presented dish!
Oct. 31, 2010 8:30 pm
This sounds fantastic. I've never used Sichuan pepper corns, bean sauce or pepper corn oil. I'll have to stop at the local Chinese Market tomorrow. I'll let you know how it turns out.
Oct. 31, 2010 9:05 pm
You are welcome freezermama @Goodfood, the Chinese name for Pepper corn oil is "Hua Jiao You"...
Oct. 31, 2010 9:51 pm
Hi Tao! Any luck with the job yet? I have been thinking of you and hoping you are well. I saved this and it looks great. I just recently bought a jar of Black Bean Sauce but haven't found much to use it in. Any ideas? Chin up and keep smiling friend. You are going to go far in life...
Oct. 31, 2010 10:02 pm
Thanks, Nicole..No luck yet...look at my older recipes, I used Black Bean Sauce a lot actually :o)
Nov. 1, 2010 5:33 am
Well, now I'll have to stop in at my favorite chinese market and pick up a couple of ingredients. Just another excuse to visit that particular store. Last visit I found the most wonderful little lighted lanterns while I was browsing for tea cups. Your recipes are wonderful and the photos are great. Take things easy and good fortune will surely find you, as you truly deserve it!
Nov. 1, 2010 9:48 am
Thank you, Lace...
Nov. 1, 2010 2:54 pm
That looks really good. Would you serve it over rice or with veggies on the side? I have a great asian market close by that I would love to try out..Are dried chili peppers spicy? I'm thinking about the thin red ones that are served in Chinese food sometimes..very hot.
Nov. 2, 2010 8:40 am
Awesome!!! Thanks!!!!
Nov. 2, 2010 6:00 pm
@Cat, some dried Chili peppers can be very spicy...yes, you serve it with rice :) @Redneck gramma, thanks!
Nov. 30, 2012 6:35 am
I know it's been a long time since you posted this, but I wanted to chime in and say Thank You! Chon Qing chicken is my favorite Szechuan dish, but I had never tried to make it myself until I followed your recipe last night. (In fact I had never made any Szechuan myself...) It was delicious!
Click to Change your Profile Picture

Living In
Seattle, Washington, USA

Member Since
Nov. 2009

Cooking Level

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Healthy, Vegetarian, Quick & Easy

Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States