How to Make Guizhou Spicy Chicken

Chongqing's spicy chicken involves chopping dried chilies into small segments to flavor the chicken pieces, primarily tasting the burnt flavor. Guizhou's spicy chicken, on the other hand, involves simmering dried chilies, grinding them into chili paste, and frying them in large quantities of oil like Sichuan hot pot base, then adding them to the pot to pressure cook until done, resulting in a dish with a bright red appearance, tender chicken, and a perfect match with rice.

Bulk preparation:

15 slaughtered and cleaned native chickens (approximately 3 kg each), cut into small pieces, rinsed of blood water, mixed with scallion segments, ginger slices,, white pepper, and marinated for 2 hours.

2Heat 8 kg of vegetable oil in a pot to about 50% hot, add 200g of garlic cloves and 200g of ginger slices to sauté, then add the chicken pieces and stir-fry until browned, add 200g of, 100g of salt, and mix well. Pour the oil and into a pressure cooker and pressure cook for 8 minutes. Remove the chicken pieces and filter the remaining oil.

Serving process:

Heat 100g of the pressure-cooked chicken oil in a pot to about 50% hot, add 20g of garlic cloves and 20g of ginger slices to sauté, add 200g of chili paste and cook over medium heat until the oil turns a bright red color, add 1000g of chicken pieces and stir-fry over high heat to ensure even cooking, add 500g of broth, season with a little salt and MSG, bring to a boil over high heat and then reduce the heat until the sauce is almost finished, turn off the heat and transfer to a small iron pot, use a spirit burner to serve, and light it up on the table to keep it warm.

Technical key:

1The chili paste used to make this dish uses Guizhou Huaxi peppers and Zunyi bullet head peppers in a 1:1 ratio, mixed together. Huaxi peppers have lower spiciness and stronger fragrance, while bullet head peppers are more spicy. The combination is just right for a spicy and fragrant flavor.

2When cooking the chili, the water should not boil. Heat it until it forms shrimp eye bubbles, then add the chili, and maintain this temperature over low heat. When you can pinch off the chili with your hand, remove it. Do not use boiling water to cook the chili, as it is very likely to peel and separate the meat, and the chili skin will easily burn when fried over high heat, which not only affects the appearance and loses the fragrance.

Source: Zhejiang cuisine