Stir Fried Spicy Chilli Chicken (La zi ji ding)

Chicken with chillies is a recipe from Sichuan’s Chongqing, which means it’s very spicy and mouth-numbing. The idea is that when you have the finished dish, it will look like a plate of chillies, and you can then have fun searching for the smaller pieces of chicken among the chillies.

The main spices are dried red chillies (of course) and Sichuan peppercorns, and if you want to know how much to add? The answer is lots, as long as you can bear it! The traditional chilli to peppercorn ratio by weight is 4:1. Continue reading “Stir Fried Spicy Chilli Chicken (La zi ji ding)”

Dongbei Poussin and Mushroom Stew

Often called a chicken and mushroom stew, it’s traditionally prepared by the bride’s family on the wedding day, but is very much a popular and everyday dish. The actual preparation only takes 10-15 minutes – then you can just leave it to stew on low heat.  The chicken used in the stew is actually closer to a poussin (you can also use corn-fed chicken though), so that’s what I’ve used here. This was one of my favourite stews from childhood, and as it’s a Chinese dish from Dongbei/Manchuria (in the North East), it has quite strong flavours. Continue reading “Dongbei Poussin and Mushroom Stew”