Chong Qing ChickenCourse: Meals
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon Sichuan peppercorns
1 tablespoon chili flakes
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 cup chopped cilantro
- In a large bowl, combine the chicken, cornstarch, salt, and pepper. Toss to coat.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
- Add the red bell pepper, green bell pepper, Sichuan peppercorns, and chili flakes to the skillet and cook for 2 minutes more.
- Return the chicken to the skillet and add the chicken broth, soy sauce, rice vinegar, and sugar. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the cilantro and serve hot over rice.
- If you can’t find Sichuan peppercorns, you can substitute black peppercorns.
- If you don’t like spicy food, you can reduce the amount of chili flakes.
- You can also add other vegetables to this dish, such as carrots, zucchini, or squash.
- This dish is also delicious served with a side of noodles or rice.
What is Chongqing style?
Chongqing style (重庆菜) is a regional cuisine of China that originated in the city of Chongqing. It is known for its bold flavors, which are often spicy, numbing, and savory. Chongqing style dishes often use a variety of chili peppers, Sichuan peppercorns, and other spices. Some of the most popular Chongqing style dishes include Chongqing chicken, Chongqing noodles, and Chongqing hotpot.
Here are some of the defining characteristics of Chongqing style cuisine:
- Spicy: Chongqing style dishes are often very spicy, thanks to the use of chili peppers. The spiciness can range from mild to very hot, so it is important to be aware of your tolerance before ordering.
- Numbing: Sichuan peppercorns are a key ingredient in Chongqing style cuisine. They give dishes a numbing sensation that is often described as “tingly” or “prickly.”
- Savory: Chongqing style dishes are also often savory, thanks to the use of ingredients like soy sauce, garlic, and ginger.
- Thick sauces: Chongqing style dishes often have thick sauces that are made with a variety of ingredients, such as chili oil, soy sauce, and sesame oil.
If you are looking for a truly unique and flavorful dining experience, I highly recommend trying Chongqing style cuisine. It is sure to leave you feeling satisfied and invigorated.
Do you eat the peppers in Chongqing chicken?
Traditionally, you do not eat the peppers in Chongqing chicken. The peppers are used for their flavor and heat, but they are not meant to be eaten whole. The chicken is the main ingredient, and the peppers are more of a garnish.
However, there is no right or wrong answer to this question. Some people enjoy the crunch and heat of the peppers, so they will eat them. Others prefer to avoid the heat, so they will pick out the peppers. Ultimately, it is up to your personal preference.
If you are not sure whether or not you want to eat the peppers, I recommend asking your server for advice. They will be able to tell you how spicy the dish is and whether or not the peppers are typically eaten.
Here are some tips for eating Chongqing chicken:
- If you are sensitive to heat, you may want to ask your server to make the dish less spicy.
- You can also pick out the peppers before you eat the chicken.
- If you do decide to eat the peppers, be sure to chew them thoroughly. This will help to reduce the heat.
- You can also drink some milk or water to help cool down your mouth after eating the peppers.
I hope this helps!
What is Chongqing Spice?
Chongqing spice is a blend of chili peppers, Sichuan peppercorns, and other spices that is used to flavor a variety of dishes in Chongqing cuisine. The spice is known for its strong, spicy, and numbing flavor.
The main ingredients in Chongqing spice are:
- Chili peppers: Chongqing cuisine uses a variety of chili peppers, including the tangerine-hued hua jiao, the dried red chilies, and the small, round cayenne peppers.
- Sichuan peppercorns: Sichuan peppercorns are a type of peppercorn that is native to China. They have a unique numbing flavor that is often described as “tingly” or “prickly.”
- Other spices: Other spices that may be included in Chongqing spice include garlic, ginger, star anise, fennel, and cinnamon.
The spice is typically made by roasting the chili peppers and Sichuan peppercorns over a high heat. The roasted spices are then ground into a powder. The spice can be purchased online or at Asian grocery stores.
Chongqing spice is used to flavor a variety of dishes, including Chongqing chicken, Chongqing noodles, and Chongqing hotpot. It can also be used to add heat and flavor to other dishes, such as stir-fries, soups, and salads.
If you are not sure how to use Chongqing spice, I recommend starting with a small amount. You can always add more spice later if needed.
Here are some tips for using Chongqing spice:
- Start with a small amount of spice and adjust to taste.
- If you are sensitive to heat, you may want to use a milder chili pepper.
- You can also add other spices to the spice blend to customize the flavor.
- Chongqing spice can be stored in an airtight container in a cool, dark place for up to 6 months.
I hope this helps!