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Zaozhuang Spicy Chicken
This hearty dish features tender chicken pieces braised with sweet bean paste and Sichuan peppercorns to create a spicy yet balanced flavor that is both comforting and invigorating. The addition of potatoes and green peppers brings soft textures alongside the savory depth from dark soy sauce and light soy sauce. It is a wonderful choice […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Zaozhuang Spicy Chicken
| Ingredient | Amount |
|---|---|
| whole chicken (freshly slaughtered young rooster) | 1 as needed |
| Sichuan peppercorns | to taste |
| sweet bean paste (tianmianjiang) | slightly more than a spoonful |
| potato | optional (add if you like) |
| bird's eye chilies (xiaomila) | to taste (more if you like it spicy) |
| dark soy sauce | 1 ladleful |
| thin-skinned green peppers | to taste |
| light soy sauce (Weidamei brand) | 1 ladleful |
| angelica root (baizhi) | 1 large slice or 2 small slices |
| star anise | 2 as needed |
| aged vinegar (chen cu) | a splash around the wok edge |
| salt, chicken bouillon, MSG | to taste |
| scallions, ginger, garlic | to taste |
- whole chicken (freshly slaughtered young rooster)1 as needed
- Sichuan peppercornsto taste
- sweet bean paste (tianmianjiang)slightly more than a spoonful
- potatooptional (add if you like)
- bird's eye chilies (xiaomila)to taste (more if you like it spicy)
- dark soy sauce1 ladleful
- thin-skinned green peppersto taste
- light soy sauce (Weidamei brand)1 ladleful
- angelica root (baizhi)1 large slice or 2 small slices
- star anise2 as needed
- aged vinegar (chen cu)a splash around the wok edge
- salt, chicken bouillon, MSGto taste
- scallions, ginger, garlicto taste
Cooking StepsHow to cook Zaozhuang Spicy Chicken step by step
-
Step 1Heat plenty of oil in a wok until hot. Add sliced ginger and stir-fry until fragrant.
-
Step 2Add the chicken pieces. Do not stir immediately — let them sear and develop a crust before tossing.
-
Step 3Stir-fry until the oil turns clear and the bones start crackling. Splash aged vinegar around the edge of the wok to deglaze — this removes gaminess and boosts aroma.
-
Step 4Add dark soy sauce, sweet bean paste, angelica root, Sichuan peppercorns, and star anise. Stir-fry until the sauce becomes deeply fragrant.
-
Step 5Pour in boiling water until the chicken is just covered. Bring to a vigorous boil over high heat and let it cook for a few minutes.
-
Step 6When the sauce has reduced and thickened, add bird’s eye chilies, scallions, and garlic. Season with salt (Zaozhuang style leans salty, so be generous).
-
Step 7After a minute or so, pour in the light soy sauce.
-
Step 8Add the potato chunks and thin-skinned green peppers. Stir-fry until the potatoes turn translucent, then add chicken bouillon and MSG. Toss a few more times and serve immediately. (Don’t leave it in the wok too long or the potatoes will lose their crispness.)
-
Step 9Plate and serve.
Zaozhuang Spicy Chicken
This hearty dish features tender chicken pieces braised with sweet bean paste and Sichuan peppercorns to create a spicy yet balanced flavor that is both comforting and invigorating. The addition of potatoes and green peppers brings soft textures alongside the savory depth from dark soy sauce and light soy sauce. It is a wonderful choice […]
Ingredients
- 1 as needed whole chicken (freshly slaughtered young rooster)
- to taste Sichuan peppercorns
- slightly more than a spoonful sweet bean paste (tianmianjiang)
- optional (add if you like) potato
- to taste (more if you like it spicy) bird's eye chilies (xiaomila)
- 1 ladleful dark soy sauce
- to taste thin-skinned green peppers
- 1 ladleful light soy sauce (Weidamei brand)
- 1 large slice or 2 small slices angelica root (baizhi)
- 2 as needed star anise
- a splash around the wok edge aged vinegar (chen cu)
- to taste salt, chicken bouillon, MSG
- to taste scallions, ginger, garlic
Instructions
-
Heat plenty of oil in a wok until hot. Add sliced ginger and stir-fry until fragrant.
-
Add the chicken pieces. Do not stir immediately — let them sear and develop a crust before tossing.
-
Stir-fry until the oil turns clear and the bones start crackling. Splash aged vinegar around the edge of the wok to deglaze — this removes gaminess and boosts aroma.
-
Add dark soy sauce, sweet bean paste, angelica root, Sichuan peppercorns, and star anise. Stir-fry until the sauce becomes deeply fragrant.
-
Pour in boiling water until the chicken is just covered. Bring to a vigorous boil over high heat and let it cook for a few minutes.
-
When the sauce has reduced and thickened, add bird’s eye chilies, scallions, and garlic. Season with salt (Zaozhuang style leans salty, so be generous).
-
After a minute or so, pour in the light soy sauce.
-
Add the potato chunks and thin-skinned green peppers. Stir-fry until the potatoes turn translucent, then add chicken bouillon and MSG. Toss a few more times and serve immediately. (Don’t leave it in the wok too long or the potatoes will lose their crispness.)
-
Plate and serve.
