Dry pepper chicken (lazi chicken or mala chicken) is a popular dish from Chongqing, Sichuan featuring tender nuggets of fried chicken in aromatic peppers and Sichuan peppercorns. Join me as I make my game day or festive appetizer spin on this modern Sichuan classic featuring healthy, easy convection baked chicken wings.
Long hot peppers with pork are a classic Chinese stir fry combo. I’m sharing the best secrets for stir frying. Read on for the equipment and technique you need to achieve tender meat, crisp veggies, and wok hei “breath of the the wok” in any home kitchen.
Hot, spicy, mouthwatering Mapo Tofu embodies the ideals of Sichuan with bold spice and textural contrast. This dish has been a favorite across China since its invention in 1862. My version is so authentic, you’ll never eat takeout again! This recipe features the secret to cooking perfect cubes of tender silken tofu.
Sichuan Spicy Boiled Fish 水煮鱼 (shuǐ zhǔ yú), literally just “water-boiled fish” sounds ordinary but tastes extraordinary. It’s a vibrant, moderately 麻辣 (málà) spicy and mouth-numbing dish of white fish and vegetables lightly poached in fragrant broth. Sichuan spicy boiled fish is a variant on the famous 重庆火锅 (Chóngqìng huǒ guō) Chongqing spicy hotpot, modified to serve large groups of taxi drivers during their breaks. It’s been one of the most popular dishes in restaurants across China since 1983, when a young Chongqing chef won first prize in a Sichuan food competition with this local invention. Here’s my easy, authentic, and scratch-made version, along with the best wines to drink with it.