Spicy Sichuan Chicken (La Zi Ji) Fiery Sichuan Dry-Fried Chicken with Chilies and Peppercorns Ingredients: 1.5 lbs boneless chicken thighs, cut into 1-inch cubes 1 tablespoon Shaoxing wine 1 teaspoon soy sauce 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon cornstarch 1/2 cup dried red chilies (mild to hot, depending on preference) 1 tablespoon Sichuan peppercorns 4 cloves garlic, sliced 1 inch ginger, sliced 2 scallions, chopped Oil for deep frying Directions: In a bowl, marinate the chicken with Shaoxing wine, soy sauce, salt, white pepper, and cornstarch for 15–20 minutes. Heat enough oil in a wok or deep skillet to deep fry. Once hot (about 350°F/175°C), fry the marinated chicken in batches until golden and crispy. Drain on paper towels. Remove excess oil from the wok, leaving about 1 tablespoon. Reheat and stir-fry Sichuan peppercorns for 10 seconds until fragrant. Add dried red chilies, garlic, and ginger. Stir-fry for 30–40 seconds until aromatic. Add the fried chicken and toss everything together for 1–2 minutes. Sprinkle with chopped scallions before serving. Enjoy hot with steamed rice or as part of a shared meal. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 420 kcal | Servings: 4 servings #sichuanchicken #laziji #spicychinesefood #dryfriedchicken #sichuankitchen #chinesehotdish #crispychickenbites #authenticchinese #hotandnumbing #peppercornchicken #spicyrecipes #wokcooking #chinesetakeoutstyle #spicyasianfood #fireinchicken #szechuanflavors #deepfriedchicken #redchiliheat #scallionchicken #hotchickenalert Craving something bold? Spicy Sichuan Chicken (La Zi Ji) is an explosion of heat and flavor—crispy chicken tossed with chilies and peppercorns!

Hainanese Chicken Rice Poached Hainan Chicken with Fragrant Garlic Rice and Trio of Dipping Sauces Ingredients: For the Chicken: 1 whole chicken (about 3–4 lbs), cleaned 1 tablespoon salt (for scrubbing) 5 slices fresh ginger 3 scallions Water (enough to submerge the chicken) Ice water (for ice bath) For the Rice: 2 cups jasmine rice, rinsed 2 tablespoons chicken fat or vegetable oil 4 cloves garlic, minced 1-inch piece of ginger, minced 2 1/2 cups chicken poaching broth 1/2 teaspoon salt For the Sauces: Ginger-Garlic Sauce: 2 tablespoons minced ginger 2 tablespoons minced garlic 1/2 teaspoon salt 1/4 cup hot oil Chili Sauce: 2 red chilies, chopped 1 tablespoon vinegar 1 tablespoon lime juice 2 cloves garlic 1/2 teaspoon sugar Salt to taste Soy Sauce Drizzle: 2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons chicken broth To Serve: Cucumber slices Fresh cilantro Directions: Scrub the chicken skin with salt to clean and exfoliate, then rinse thoroughly. In a large pot, bring water, ginger slices, and scallions to a boil. Lower to a gentle simmer, add the chicken, and cook for 30–35 minutes. Turn off the heat, cover, and let the chicken steep for another 20 minutes. Transfer to an ice bath for 10 minutes. Remove, pat dry, and chop into serving portions. In a pan, heat chicken fat or oil and sauté garlic and ginger until fragrant. Add rinsed rice, stir for 2–3 minutes, then pour in chicken broth and salt. Cook rice until fluffy. For sauces: Mix ingredients of each sauce in small bowls. Heat oil for ginger-garlic sauce and pour over the aromatics. Blend chili sauce ingredients in a blender or with immersion blender. Plate chicken over a bed of rice with sauces on the side. Garnish with cucumbers and cilantro. Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes Kcal: 520 kcal | Servings: 4 servings #hainanesechickenrice #poachedchicken #garlicrice #chinesestreetfood #singaporefood #comfortfoodclassic #asianfoodlover #riceandchicken #authenticasian #gingerchickensauce #chiliheat #soyseasoned #cleaneats #asiancomfortfood #chinesehomecooking #steamedgoodness #silkyskinchicken #easyasianmeals #flavorfulsimplicity #streetfoodstyle One of Asia’s most beloved comfort foods—Hainanese Chicken Rice! Silky chicken, garlic-infused rice, and 3 flavorful sauces. Pure perfection.