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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Monday, November 06, 2006

Chongqing lazi ji


Chongqing lazi ji
Originally uploaded by Candlemaker.
Chong Qing Chicken Cubes
Chongqing lazi ji


I got this recipe from an article in City Weekend.com. I've made it twice now and I'm starting to get the hang of it.
The chilies come in a big bag and they're available, along with the Sechuan peppercorns, at Super 88 and other Chinese markets in the Boston area. Everything else is easy to find and you can always use pale dry sherry if you can't find Shao Hsing.

Chicken legs off the bone or 3 boned chicken thighs
1 tsp cooking wine and 1/2 tsp salt
150g chopped dried chillies*
2tbs Sichuan peppercorns
2 tsp soy sauce
2 tsp cooking wine
1 tbsp chopped ginger
4 cloves of garlic -- sliced
20 g spring onions -- cut into lengths
1/2 tsp sugar
Soybean or groundnut oil for deep-frying and stir-frying
Chop the chicken into small cubes; marinade in 1 tsp of cooking wine and salt.
Heat 4 ladles of oil; add the chicken cubes and deep-fry until crisping round the edges. Remove the chicken and place on a plate.

Tip out the bulk of the oil, leaving about 2 tbsp. behind. Add the garlic, ginger and spring onion -- stir and then add the red chilies and Sichuan peppercorns. Fry for about 20 seconds, taking care not to burn the chilies. Put the chicken back in the wok, splash on the cooking wine and season with soy sauce, salt and sugar. Stir and take out.

*Far more than you will think you need.

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