烧鸡公
A signature Sichuan-Chongqing dish featuring tender chicken in a spicy and numbing sauce, rich with dried chilies and Sichuan peppercorns.
Ingredients
16 items- Free-range chicken half (about 500g)
- Dried red chilies 20
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Scallions 1 stalk
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Cooking oil 3 tbsp
- Water or broth 500 ml
Nutrition
Steps （8 steps）
Cut chicken into pieces, blanch in cold water with cooking wine, bring to a boil and cook for 2 minutes, then drain.
Heat oil in a wok over medium heat, sauté ginger, garlic, and scallion until fragrant, about 30 seconds.
Reduce to low heat, add dried chilies, Sichuan peppercorns, star anise, cinnamon, and bay leaves, fry slowly until aromatic, about 2 minutes. Avoid burning.
Turn heat to high, add chicken pieces and stir-fry until surface turns light golden and oil releases, about 3 minutes.
Add light soy sauce, dark soy sauce, and sugar, stir well to color the chicken, about 1 minute.
Pour in broth or water, bring to a boil then reduce to low heat, cover and simmer for 20 minutes until chicken is tender.
Uncover, turn to high heat to reduce the sauce, season with salt, stir until the sauce thickens and coats the chicken, about 3 minutes.
Transfer to a plate, garnish with chopped scallions or cilantro, and serve.
Tips
Blanch chicken in cold water for better blood removal; always fry spices on low heat to prevent bitterness; reduce sauce on high heat to glaze the chicken.
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