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JuliaMa La Zi Ji — Numbing-and-Hot Chicken — is one of the most famous dishes in Hunan province that looks down on its Sichuan neighbor’s affection for those strange peppercorns that “ruin every other flavor.”
The chicken is silkened in the mixture of dark and light soy sauces, Shaoxing wine, and potato starch, double deep fried at 400°F, and finished with red pepper, dried chili, scallions, and, yes — those strange numbing peppercorns.
The thickening sauce is based on a good chicken stock and a bit of rice vinegar.
What can I say? After a dinner at an excellent — to my mind — place, I asked him what did he think about my rendition:
— I don’t know. You kinda spoiled me with all your Chinese cooking.
Self-pat on the back, Julia.
Good job, good job…
#food #cooking #chinesefood #chongqingchicken #hunan #sichuan #deepfry #cookingathome #cookingtherapy #homemade #wok
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