"This is not a misprint!"

[khiemtran]

As regular readers would know, I've been working my way through Fuchsia Dunlop's excellent Sichuan Cookery. Since Sichuan cooking is renowned throughout China for its spiciness, when you get to the dish known simply as "Chilli Chicken" (辣子鸡), you know they aren't joking...





The first sign that we're getting into rarified territory is the warning "This is not a misprint!" next to the requirement for 50g of dried chillies...



Sure enough, 50g is a very generously filled rice bowl.



Fuchsia insists that despite the dish's fearsome appearance, it's not actually that hot. At this point, I have my doubts.



The instructions say to half the chillies and discard as many of the seeds as possible. I can't really see why. It's a bit like wrapping a baseball bat in felt before hitting yourself in the head with it.



Here are the discarded seeds from one rice bowl of chillies...



Oh yes, and we'll need some Sichuan peppers on top of that...



Meanwhile, here's the chicken, which has been marinating in light and dark soy, Chinese wine and salt...



After half an hour of marinating (giving me time to make some Vietnamese pickled vegetables, it's time to deep fry it.



Here it is, nice and crispy! (Although the photo's not that crisp...)



Now, we're ready for business... First, fry some garlic and ginger in a "little" oil (I had to add extra just to soften all the dried chillies).



Next add the chillies and peppers.



When the aroma has started to bloom, add the chicken and some chopped spring onion.



Coat the chicken with the chilli-infused oil, remove from heat, stir in some sesame oil, and we're done!

Just as Fuchsia said: not hot at all...!

Comments

[aliettedb.livejournal.com]

Er. wow. That looks tasty, but way beyond my tolerance for heat (and beyond the pale for the H's heat tolerance, which is very low).

[khiemtran.livejournal.com]

It was indeed very tasty, although the chicken was a little dry. I think I'll have to be a bit faster getting it out of the pan next time. And it really wasn't all that hot if you avoided the chillies, although the chilli-infused oil was admittedly searing.

[marina-bonomi.livejournal.com]

Ohh, I have to try this!!!

[khiemtran.livejournal.com]

At its heart, it's actually a very simple dish: fried chicken tossed in fresh chilli oil. But what chilli oil!

I'll be able to make this once more, but then I'll be out of dried chillies again. And I only bought some yesterday.

Now to see if I can find the Sichuanese "Facing Heaven" chillies (朝天椒) anywhere in Sydney...

[marina-bonomi.livejournal.com]

I'll have to try it with Italian chillies, but I'm definitely going to cook it as soon as I get a chance. :)

[green-knight.livejournal.com]

Is it strange of me that I want to try this?

[khiemtran.livejournal.com]

It doesn't sound strange to me at all... what are you implying? :)

[asakiyume.livejournal.com]

What was the Vietnamese pickle you made? Is it quick? What is the vegetable? /curious.

(Chicken is **mouthwatering**)

[khiemtran.livejournal.com]

I used carrot and white radish (daikon), with a bit (alright, two cloves) of garlic. It's "pickled" in rice vinegar, sugar and salt, although in practice, it's always going to be eaten up within days around, so it's probably more like an elaborate sort of salad dressing.

[asakiyume.livejournal.com]

Yummy! They make quick pickles like that in Japan, too.

[mnfaure.livejournal.com]

I can't really see why. It's a bit like wrapping a baseball bat in felt before hitting yourself in the head with it.

*lol*

This looks divine. I wonder if my mil will be up for it. If not I'll have to try it when we get back home.

[khiemtran.livejournal.com]

If you don't eat the chillies, it is actually quite mild. By my standards anyway...

[mnfaure.livejournal.com]

Going through boxes today, I found a cookbook from a culinary class I took in ChangMai, Thailand, and have been struck by the desire to make something from it. A trip to a local Asian grocer is in order tomorrow. I've never been to this particular store (just in the area visiting the in-laws) and don't know what I'll find, but surely I can pick up the ingredients to make this.

The only problem is my mil has none of the necessary condiments (I do...back home), and if I buy them, I know she will never use them. I don't want double the sauces because I'm already trying to use up my spices, etc. before our upcoming move. :P

If I don't make Chilli Chicken now, though, I'll make it next week,for sure, and to that end have "memorized" the entry on LJ. :D

Same Same But Different

[livejournal.livejournal.com]

User mnfaure referenced to your post from Same Same But Different (http://mnfaure.livejournal.com/306182.html) saying: [...] that? OK. I've been wanting to make this delicious-sounding recipe for "Chilli Chicken [...]