I got this in a restaurant but it seems like basically:
lots of chili
lots of Sichuan pepper
deep fried chicken with a coating
peanuts
way too much oil
some sesame
few green onions
If I were to replicate that at home, I'd probably fry the green onions, chicken, Sichuan pepper in a pan first with a lot less oil and without coating. Then add the chopped chilli, fry a bit more, add some sesame.
The chili looks much scarier than it is. I'm somewhat spiciness resistant but not that much, and I ate quite a few of them. They probably take a mild variant.
What did you use for protein? I recently had the meat version of this dish at a restaurant and was wondering how I could make it vegan. Maybe shallow-fried battered tofu?
13 replies
What the hell is it?
Some delicious Sichuan food
Question, ingredients?
Is this gonna burn my stomach?
That looks like it would burn a hole through my stomach and my intestines and my pelvis and the floor and foundation and maybe a few layers of earth
I got this in a restaurant but it seems like basically:
If I were to replicate that at home, I'd probably fry the green onions, chicken, Sichuan pepper in a pan first with a lot less oil and without coating. Then add the chopped chilli, fry a bit more, add some sesame.
The chili looks much scarier than it is. I'm somewhat spiciness resistant but not that much, and I ate quite a few of them. They probably take a mild variant.
Peanuts are optional imho.
Chinese friends, feel free to tear this apart.
Not chinese, but you sure there was a coating? Basic stir-fry process is
Deepfry or blanch everything for however long you need to cook the insides
Set aside for however long
Throw some of the oil a hot pan with garlic and other aromatics, cook like 30 seconds
Throw pre-cooked ingredients in, crank heat to max, making sure not to burn anything, but still let it cook.
Throw in salt, sugar, soysauce, whatever.
Add water+cornstarch mix
If you don't pre-cook, you have to use lower temp and everything spends more time in cool oil and makes the whole thing greasy.
Mmm I could go for some Sichuan food right about now
I don't think you've got enough peppers in there.
Where are you? Looks like something I had in Chongqing.
What did you use for protein? I recently had the meat version of this dish at a restaurant and was wondering how I could make it vegan. Maybe shallow-fried battered tofu?
There is a hint of chicken and peanuts in there, but tofu would fit well I think
Yes good job.
Dried veggies are just more efficient veggies. Think if all those peppers were still plump, it'd take way too long to eat!