Hey! I'm back and finally my kitchen is open again! Well, after my wonderful vacation and "TOO MUCH" of dining out, all of us really needed some home-cooked food! Ha! Ha!
This recipe requires about 50 grams of dried chilies! Don't be alarmed! It might seem a bit too much but they were just about right. They were fragrant, spicy and tasty!
Recipe adapted from Sichuan Cookery by Fuchsia Dunlop
Chicken With Chilies - la zi ji
2 Chicken Breasts (about 350 g)
2 tsp Shaoxing Wine
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1/4 tsp Sea Salt
40-50 g Sichuanese Dried Chilies
Peanut Oil for Deep-Frying
2 Cloves Garlic, sliced and equivalent amount of fresh Ginger, sliced
1 Tbsp Whole Sichuan Peppercorn
2 Scallions, white parts only, cut each into 3 sections
Sea Salt to taste
A pinch of Sugar
2 tsp Sesame Oil
Cut the chicken into 2cm cubes and put them into a small bowl. Add the marinade ingredients and mix well. Set aside for 30 minutes if possible.
Snip the chilies in half with a pair of scissors and discard as many seeds as possible.
Heat oil for deep-frying to a very high temperature. Add the chicken and fry for 4 - 5 minutes until the chicken pieces are cooked through, golden brown and a little crispy on the outside. Drain well and set aside.
Heat 3 Tbsp of oil in a wok over moderate flame. Add the garlic and ginger and stir-fry until they are fragrant and just taking color. Then add all the chilies and the Sichuan peppercorns and stir-fry for 10 - 20 seconds until the oil is spicy and fragrant, taking great care not to burn the chilies (remove the wok from the stove for a few seconds if the oil seems too hot). Add the chicken and spring onions and season with salt and a good pinch of sugar. Stir well so that the chicken is coated with the fragrant oil. Finally, remove from the heat, stir in the sesame oil and serve.