Hello I'm Wang Gang.
Today I'll talk about an authentic Sichuan delicacy
lazi chicken
Start with one half of a young rooster
gut and wash with water
Dry the surface with a kitchen towel
Getting rid of the excess water will improve the texture
Remove the claws
Chop into 1 cm pieces
Smaller chunks make flavors get in easier
Now we marinate
Add 2.5 grams of salt
Add some pepper
Add some Chinese cooking wine
Add some soy sauce
Mix them up
Until chicken sticks to hand somewhat
Next, add an egg yolk and mix
The yolk gives the dish a shiny, golden color
Now add 3 grams of starch
Starch preserves the moisture of the muscle fibers
So that it will be crispy on the outside, and tender on the inside
Finally, add 10 grams of vegetable oil and mix thoroughly
It will prevent the chicken from sticking with each other during the frying step
Now we prepare the other ingredients
Chop up 30 grams of ginger
Chop up 20 grams of garlic
Chop up 20 grams of shallot
If shallots aren't available, you can substitute with scallions
Now we prepare the dried chili mix
Add 20 grams of dried seven star chili
It's chosen for its spiciness
Add 30 grams of dried bullet head chili
It's chosen for its redness
Add 30 grams of dried lantern chili pepper sliced into halves
It's chosen for its aroma
We need these three types to achieve perfection
Add two handfuls of Sichuan peppercorn (about 30 grams)
Now we prepare the ingredients that will be added right before turning off the fire
Add 40 grams of fried peanuts
Add 10 grams of fried sesame seeds
Add 5 grams of peppercorn oil
Add 10 grams of sesame oil
Heat up the wok
Add a s**tload of oil
Heat the oil up to around 210 C
Add the marinated chicken chops
Fry in medium heat for 1 minute
This step fixes the shape of the chops
Now filter out the chicken with a strainer
and clean up the debris
The chicken is tender now, but it's not yet crispy, so we need to fry it for a second time
Heat the oil up to around 240 C
Take the wok away from the stove
Fry the chicken for a second time for 20 seconds
This steps give the crispy crust
Filter out the chicken after 20 seconds
Now we add 20 grams of canola oil
Heat up to 180 C
Now we add the peppercorns
Add the dried chili mix
Add the ginger, garlic and shallot
Stir fry in medium heat for 30 seconds (note: medium heat has a different meaning for Chinese restaurant stovetops)
This step releases the aroma
Now we add the chicken
Now we stir fry in low heat for 2 minutes
The spiciness and aroma will blend into the chicken
After 2 minutes, we add the flavors
Add 2 grams of MSG
Add a bit of sugar
Add 1 gram of rice vinegar from the side of wok
Add the fried peanut and sesame
Add the peppercorn oil and sesame oil mix
Mix the ingredients in low heat
and we can take it into the plate
And we have an authentic Sichuan lazi chicken
Summary of the tips
1. Choose a young rooster aged around 6 months for optimal flavor and texture
2. Wipe away the water before chopping it up
3. Prepare a mix of chili so that we can have the advantages of all of them
4. Heat up to 240 C for the second frying, and take it away from the stove for precise frying of the crust
5. Stir fry for 2 minutes after mixing the chicken with the chili so that the spiciness can get into the chicken
That sums up the tips
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