Guizhou Braised Laziji, Spicy Chicken (贵州辣子鸡)
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Laziji, Spicy Chicken! While the neighboring Sichuan version has made its way around the world, this braised spicy chicken is at the very least just as tasty. Unlike the Sichuan style, the Guizhou version is braised along with Guizhou's signature ciba chili paste, i.e. pounded chilis.
It's also - if you use pre-bought/pre-made pounded chili (or own a food processor) - pretty easy. One pot too, because people seem to really care about that kind of thing.
Written recipe's over here on /r/cooking:
/ recipe_guizhou_spicy_b...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
EDIT: Ok guys, Mea Culpa time (kind of).
When we’re doing stuff for this channel, we often cover dishes that’re from other provinces. And because we don’t live there ourselves, often our first hand knowledge comes basically from travelling, or from asking friends (many of which aren’t exactly chefs). So as such, we often gotta lean hard into our research - stuff that we find online, in Chinese language cookbooks, and in China-based culinary industry periodicals and the like. So usually what we do is blend these things together - get an understanding of a dish, try out like 6-8 recipes, combine what makes sense, adjust proportions to taste, measure everything and make a video.
This past trip we were in Guiyang, and if you meander the streets of the city you’ll find people making Laziji on the street. So here’s the thing - they… don’t add water. Talking to a vendor there, she was also insistent that water shouldn’t be added to Laziji. For reference, I took a video of a vendor making it from start to finish (missed a touch of the passing through oil in the beginning but that’s mostly it): th-cam.com/video/J-3C3Y-g3Ik/w-d-xo.html
Steph strongly believes that what you find on the streets in Guiyang is simply one type of Guizhou Laziji - that is, the type seen in the video is used as the base of a hotpot kind of thing. Buy the Laziji, pour it over some daikon/beansprouts/etc in a pot, let it simmer on a hotplate and enjoy. But while it might be just a different version, the vendor there was pretty passionate that Laziji shouldn’t add water when making. Yet on the other hand, we *are* pretty confident in our research, generally…
So we don’t know. The version in this recipe here *is* tasty, and did hit the mark for what we remember as Guizhou Laziji. But at the very least, we were wrong when it came to the outro - i.e. how the Laziji hotpot is prepared. And it’s possible that there was a bit of technique that was fundamentally wrong here - that the chicken should simply be deep-fried at length, and that there’s no braising necessary.
Apologies if we got it wrong. We're meandering through some sources now, and we're still finding some mixed stuff. But regardless, feel free to use this recipe here as a base, and refer to the process that the vendor uses in the above video if you like.
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Hey guys, a few notes:
1. So I didn’t include a visual of this, but for that 1.25 kilos of chicken we did two batches, 5-6 minutes each until golden brown. Feel free to pan-fry, and I’ve seen legit recipes that call for stir-frying too. Hell you might even be able to coat with oil and bake/broil if you’re feeling so inclined. To idea is just to brown the chicken and cook it through.
2. Just a quick note that in the video, for that amount of chilis with our size mortar we did two batches… each 15 minutes. Yeah, that sucks. The way to go is either (a) food processor or (b) one of those hugely massive southeast Asian mortars. We own neither, so… yeah. Another approach you can do is pulse in a blender for a bit, scrape down the sides, repeat a couple times… then transfer to a mortar bit by bit to finish the job (only needs ~5 minutes or so of pounding for the lot of it in that case). It’s what I did during testing, but it’s sorta a less than ideal ad hoc approach.
3. So when I referred to this a melt-in-your-mouth, I was planning on including a caption “cliché as hell, I know”, but… forgot. I’m uh… self-aware, promise. As an aside, I’m really curious why “MELT IN YOUR MOUTH” and “FALL OFF THE BONE” are nearly universally viewed as the epitome of meat textures in the Anglophone world. It’s *easy* to make something all mouth-melty-bone-fally - all you need is time, really. It’s much harder to achieve springy textures (e.g. meatballs) or that sort of firm-yet-easily-pull-from-the-bone texture (e.g. Cantonese Dim Sum ribs). But hey, braised dishes are awesome, so… no harm I guess.
4. So the *very* most traditional Guizhou Laziji are ciba chili paste, chicken, garlic, ginger and… not much else (well, oil and water I guess). The chili bean paste is a more modern addition, but I’d venture that ~80% of recipes include it. Again, if you’ve got a batch from our dedicated ciba chili paste recipe, feel free to omit the chili bean paste entirely. If you go that route, it’ll definitely throw off the salinity though… so together with the sugar and MSG season with salt in the end as well. I’d start with ~1 tsp and then taste from there.
5. An experiment that I’d like to do (but haven’t gotten around to yet) is making this stuff with habaneros - I goddam adore the whole Capsicum chinense species. Spicy, tastes great. Interestingly, there’s actually only one “Capsicum chinense” in China - Hainan lantern. Would definitely need something crazy red so that the whole thing isn’t an orangish hue… a Korean red maybe? Anyway, if you’re experimenting obviously use dried chilis.
6. As we said in our chili paste video, instead of the mix of chilis you could use Tianjin chilis - i.e. Tien Tsin. They’re quite hot (~80k SVU IIRC?) and have a solid color, so you could swap the whole lot of chilis for those if you like… I think. Never tested it myself because as far as I know that cultivar is actually grown specifically for the export market.
7. Again, apologies that I’m a bit less responsive to comment that I have in the past. Here’s the deal: I don’t get notifications anymore for comments unless someone tags us - in order to find new comments I need to go into the analytics page, then click into the comments part. But I… actively avoid looking at analytics, opting instead to check them out weekly when we post. Why? Well… my educational background’s actually finance. In behavioral finance, there’s a concept whose name is unfortunately escaping me… basically, it examines how people make decisions when given information on the state of their portfolio more or less often. What they find is that the more often someone checks on their portfolio, the more they overreact to random movements in the market - the person that never looks at their investments tend to be better off in the end than someone that looks daily. That TH-cam gives such detailed realtime analytics is a big reason (1) why you see such absurd clickbait on TH-cam today and (2) why many TH-camrs burnout. Like the ebbs and flows of a stock market, the views at any given hour for any TH-cam channel is essentially random - people tend to overreact to temporary dips in viewcount (thus the clickbait) and, like Skinner’s rats getting random reinforcement, it has the potential to drive you a little crazy if you’re not careful. So… yeah. Tag us in a comment or hit me up on Reddit if you’ve got a question or whatever.
Hey, I know you two are pretty good at seeing messages and didnt know where else to post this question. I am trying to hunt down a dish I had in China once. It was these heaping chunks of bone-in lamb (shoulders? they were these large bones with lots of crevices) spiced in the Lazhou style with lots of cumin (I remember because they also did a side dish of 拉州拉面). And I want to say they might have been prepared either grilled or in some kind of boiled pot (which are complete opposites, I understand). It was amazing and I'd love to try to have it again. Do you have any suggestions as to what I'm attempting to describe?
This stuff, yeah? www.douguo.com/cookbook/1235600.html
I think that's what you're talking about... if so, you can just follow our lamb rib video and swap for leg th-cam.com/video/Y5f7IYUC9jw/w-d-xo.html
First, thanks for answering my questions.
This post is very interesting, indeed. Great explanations.
You have a wealth of knowledge about this cuisine that I, for one, appreciate you sharing. Should have been done long before.
Was it? I couldn't find it.
Anyway, Cheers! And please keep going.
Hi, I have a question about oil. I generally use regular rapeseed oil but I heard it is not good for health when fried. What would be the difference with virgin rapeseed oil? And is it similar to the one you can find at organic shops? Thx
@Jotojo To be completely honest, I'm not totally sure. When I look up "rapeseed oil" in English often I find something that's a pale golden color, but when I search 'virgin' or 'cold-pressed' rapeseed oil it visually looks much more similar to what we're working with here. It's made from the same stuff (i.e. rapeseed), so while I can't guarantee the sort at the organic shops in the West are the same... there'd definitely be a limit to how different they can be if that makes any sense?
Can't speak to health claims. In nutrition circles in the West, everything is either healthy or unhealthy depending on who you ask. I try to live by the old Michael Pollan saying "Eat real food. Not too much. Mostly vegetables". I'm not the most successful for the last two parts lol (thus why I'm 15 pounds overweight), but I think there's wisdom there.
Our good buddy, Liao jiu aka Shaoxin wine is absent for this episode.
right? i knew something was off!
I’d add just a dash to the water just for the sake of the friendship!
He didn't longyao either!
Happy for you guys that your channel is growing, I remember thinking it would when I subbed when you had ~30k subs. Nobody was really doing this kind of content that I'm aware of at least.
Yeah it's awesome the way the scene's gotten better too. I think Wang Gang and Dianxi Xiaoge posting with English subs really helped raised the bar for authentic Chinese recipes here on TH-cam. Now there's not only us in English but Andong, that "Taste Chinese Recipes" show (man, that place is a content factory... IMO it kinda shows, but hey still WAY better than what was on YT a couple years ago), etc etc.
Last time I was this early I didn't even get my wok piping hot
As always, LONG YAU
I ain't even got the ingredients yet!
If you guys had shirts that said "LONG YAU" I'll buy the heck out of them.
“Long yau” in characters, obvs.
Just coming here to say that I made this for my boyfriend's birthday and he's still talking about it several months later. Truly, TRULY worth the time and effort, this dish is unreal.
I'm Chinese, but when I was a kid I was dead for like a minute after I choked on a piece of chicken bone. So now it's boneless all the way for me. I just use some good stock made from bones if I need to compensate.
that took a dark turn really quick. i hope you never choke on a bone again XD
Mmmm. I read “boneless all the way for me” as “brainless all the way for me”. Being dead for a minute can do that you know.
@@uasj2 Who says it didn't do that to me
Wow, I don't blame you a bit!
cooking with bone doesnt add any extra flavor
Laziji was my jam growing up. Kudos for the research.
My family (as well as every family in Guizhou) serve this dish with rice, or as a noodle topping/soup base. My personal favorite is using it as a dry noodle topping - delicious stuff. Every family has a slight variation of it. Truly a staple dish of the region.
Cheers! Adore the food in Guizhou, we travel back there like annually haha. There's so much great food throughout the country but if you pressed me, I think Guizhou food might be my favorite.
Any dishes from the region you think would be good to do here? So far we've done this, Ciba chili paste, Guizhou-style Kung Pao, and Tangyuan fried with suancai. I *really* want to do suantangyu or suantangfen, but we'd have to make the suantang base from scratch (ain't like you can pick that stuff up from the supermarket in the West) and we're fermentation novices. There's also a few other dishes that rely on stuff like yuxingcao, which'd also be pretty unavailable for most :/
@@ChineseCookingDemystified Some of the good dishes that don't have outrageous ingredients: Guizhou styled (this includes 贞丰-style, breakfast-style, and soup-style) nuomifan, Huaxi-style niuroufen, 洋芋粑粑(potato pie?), and suantangyu like you said, all classics. My personal favorites are 肠旺面 and locals love 素粉, but both of which have some pretty outlandish ingredients in them and some of your viewers might not find them too appetizing lol.
Additionally, Guizhou style 脆哨/软哨 might be interesting enough to be a side ingredient preparation video. Almost all of the above dishes use it as an optional topping.
It's too bad that 折耳根/yuxingcao is so unavailable :| It definitely has a very interesting taste and I wish the world could see it - from dipping sauces to 凉拌 and as a side for all of the above 小吃, it's incredibly prevalent in Guizhou life.
Cheers to you and Steph! You guys are doing awesome work.
My forehead and the orbits of my eyes are sweating just looking at those chills.
Never in my life do I watch your video the moment you uploaded it
Calvin Ling same
I am supersized, it is hard to communicate a traditional culture with people from different backgrounds, as a Person grown up in Guizhou, I think you did really good job on make this dish authentic but also easy to understand for people from other countries / regions, I am learning, too
One of my favourite dishes from Korea is Jjimdak aka spicy braised chicken.
I would be interested to see Steph & Chris’s opinion on it.
You certainly get more veg & carbs from the Korean version made in a dolsot.
When we were in China, one of the first things we were served was poached chicken breast "on-the-bone". My father, without missing a beat, dubbed it "chainsaw chicken".
How does this work, there's only one breast bone and 2 breasts?
@@joshklein987 the breasts are on top of the ribs.
Guizhou has lemon and vinegar flavors added to the usual .. so good!! My friends and I drove around and ate at all the famous places , went on to Sichuan!! It was pretty cool!!! And pretty difficult for a foreigner to do without guides or friends.
Well you must be talking about Suantangyu (sour fish hot pot), it has that lemon-ish flavor.
Guizhou ❤ ethnic Miao spicy influences.
I buy this “melt in your mouth version” 2x a month from a neighborhood place - but haven’t been able to find it in China town or anywhere else! So happy to know my local joint is doing incredibly regional cuisine, and how much work goes into that $13 dish! Will continue buying to support a great place but will also have to try it myself, too good not to try
This looks amazing :) On my bucket list to make soon - thanks for the excellent recipe and tips!
Hey @Chinese Cooking Demystified, love the channel and this dish is right up my alley. I think I know what I'm having on Sunday night/Monday lunch.
I've been curious since I started watching your channel and other predominantly Chinese recipes why there is such a preference for dried chillies?
Personally I tend to like fresh chillies. I find that they are brighter and more vibrant tasting. Is the "darker" flavour of the dried chillies something that is preferred in China?
I also wanted to ask if the music you use is a stock youtube backing track or something? I swear that Binging with Babish uses damn near identical music in his videos.
Keep the recipes coming
The pottery y'all use is really cool. I especially liked the black bowls with square bottoms and round bowls.
Did I just rub my eye,....yep, i did 😨😢😲❗
It looks tasty, no doubt bout that. But I can't help wanting to scream seeing you touch all those chilies using bare hands, as even a bit of chili seeds usually can burn my hands so bad.
I know I should use gloves but I just... can't. Doesn't feel the same with the ol hand condoms, you know? I've got a routine though - wash your hand wth soap, then oil, then alcohol, then soap again, being sure to get under the fingernails. Would it be easier to wear gloves? Yeah, totally.
soap - oil - alcohol - soap. Noted. Soap is totally not enough, and I really had no idea how to deal with that.
Practically looks like an african dish.. gonna true this during the week
Hi buddy, can you please share the recipes and the cooking techniques of chongqing chicken or sea food gangguo or kanguo , thanks
....... Don't forget to harvest the chili at full moon an when the dragon roars 3 times.
My friend, don't make it so complicated.....
Do you have any experience with swapping dry chinese chilis with dry mexican chilis, aside from arbols? I once used guajillos for your dapaji recipe and i got nearly the same result, but i was thinking about how else i could sub ancho, california, again guajillo or any other whenever needed.
One of the issues with using them as direct subs is that besides Arbols, there's not too much in the 15-100k SVU range, yeah? That said, Mexican chilis are *awesome*, so I think that using them creatively in the context of Southwest Chinese cuisine is one of the more interesting ways that you can take inspiration/make new stuff.
Like, one of these days I'm totally going to try to follow Elaine's post (here: www.chinasichuanfood.com/doubanjiang/ ) on how to make Pixian Doubanjiang but swap in chipoltes...
@@ChineseCookingDemystified we do have spicier chilis, like costeño, morita, piquin and chiltepin, but i don't know the SVU range of any of them lol.
So if it isn't just flavor-wise, it can be spice-wise (is that even a word?) as a substitute?
And now that you mention it, chipotles in adobo have a kinda similar taste to doubanjiang right?
I was gunna say you could save the excess base and freeze it for a quick weekday meal. But that was before the hotpot recommendation; my God that sounds amazing
Last weekend I used tomato and sour pickled bamboo shoot to create a sour tomato broth, then add the chicken to it, turned it into a spicy and sour hotpot, so good!
OMG! thanks this F*cking rocks. I've been to Guizhou and this hot & oily dish if very correct in my experience. I'd also agree that water is not necessary, but the chicken we get in the states is so desiccated that is might be more important to use it here. - Thanks!
Three reason why I am definitely cooking this:
Tasty braised bone-in chicken ✅
Chilli chilli chilli ✅
Funky depth of flavour ✅
Protip from a Guizhou guy: use beer instead of water to braise
Hey guys love your channel! My girlfriend and I once ate a dish called "spicy fish" ata sechuan restaurant. It was carp smothered in chilli oil with bean sprouts and sechuan peppercorns. Do you know what the recipe might be?
Sounds like kaoyu, "grilled fish", is it served over a small stove?
Sounds more like "shuizhuyu", hot boiled fish. You can also search hot boiled beef, it's basically the same.
I just came back from Guiyang and have been looking for this.
how is the entire chicken cut across the bone? is the spine cut out? the breast pieces would have relatively little bone?
Something like this from Steph's dad - it does need a good, sharp and strong cleaver though. In Malaysia, we sometimes take the lazy way and ask the poultry supplier to do the cutting up for us, though we'd also wash the pieces very carefully once home to make sure it's as free of blood and bone fragments! If we mention the chicken is for a "curry" usually it's understood the pieces are quite small so the spices can really penetrate.
th-cam.com/video/GADCrcagFh0/w-d-xo.html
Yeah it's actually quite a bit harder to chop up an uncooked chicken than a cooked one! We were mulling over trying to show how to do it for these videos but both of us are sloppy af. As Lem Tay says, it's usually something the butcher does for you.
Bone in chicken is controversial? In my country we only use chicken with bones.
Sounds good to me, but I love really spicy foods.
I really hate Chinese method of frying chicken with bone. Especially Lao Gan Ma Ji - shrapnel after shrapnel of chicken bone.
I love that a bierstein is used to pour a half liter of water
Did you miss the szechuan pepper?
Heaven facing…… all i know is they came from hell
Lol.. different cultures.. different rules.. 0:04 - dude in the restaurant with no shirt on... try that in the US!
Just possible in the relaxed tropical north of Australia - the food needs to be very cheap, the atmosphere very laid back and the day very hot! Looks like they are into the beers and liquor so... yeah... that’ll do it...
Melt in your mouth? I think you mean "melt your mouth"
yall really steal babishes outro music ?
Ugh. Way too greasy.
....for me anyway
So I made my chili paste last week and have been patiently waiting to make this delicious looking dish. Boy is it good! Also, it is VERY spicy, I can handle spice really well, and this is about at my limit. So yummy though!!!!
why, why do I do this to my self? Watching food videos I can NEVER recreate due to the palette og my fellow countrymen. The best I can do is drown my food in cayenne and garlic a quick prayer and hope for the best.
I have to say, I've been watching you for awhile now and I absolutely love your content. I have to try and find you on reddit to catch these recipes in writing.
Lastly, I think your girlfriend Steph is so cute on camera.
Happy New Year!0 🥂
Wow, this looks spicy! And delicious :D
Similiar to "rica-rica ayam" in indonesia , but that's definitely better . Thanks for the recipes
I love your channel. I’ve traveled all over China and really miss the food when I’m at home. Thank you for teaching me the foods I don’t have recipes for!!! Xie xie!!!
At first I thought this was called Lazy Spicy Chicken
This is awesome! As a Chinese, I think this channel provides really authentic recipes of Chinese dishes~!
LOVE IT. THANK YOU!!!
Chinese doesn't like to de-bone chicken? Wtf.
why go through all that time and effort when chef’s knife goes BLONK
Yess
Garlic, ginger, chilli the tree gods of flavour.
can you share recipe for chicken share in the video please😍😍
I live in Japan where gas stoves have an auto "cut the gas when too hot" feature you can't turn off, and don't have a wok burner or something that can get similarly hot.
How can I cook these recipes?
buy yourself a separate burner and a smallish gastank and fry up this stuff (thats what i did when i temporarily had no proper gas stove)
Only watching it, makes me have a diarrhea
Looks super good with that bright red color but i know id catch fire if i tried it
Rocket scientist.....
I wanna make this stuff with Carolina reapers
Hiccup inducing heat...I know it well.
Chinese style buffalo wings.
YES! Something else to make with the paste!
Haha I know it's been a long road...
@@ChineseCookingDemystified I'm actually kind of surprised how similar in method this recipe is to how my Hungarian grandma made chicken paprikash. This has a bit more oil and I'm guessing a lot more spice haha.
Hi Chinese Cooking Dimystified, pretty much every ingredient you have mentioned would be hard to find outside China, I've found in the local Asian Community Markets in and around Seattle for really cheap. I imagine anywhere there is a growing Asian retiree immigrant community to ask for a specific product, there will be a way to find it here.
It's helped immensely to hear your explanations though as I couldn't read the different dialects the names were written in though.
Not born. I burst from a chest. Most of the ingredients are available here in the small city of Hobart, Australia too. But we have a large and growing Asian community too. There are little shops jammed with imported Chinese ingredients. Major issue for me is that the labels are in Chinese characters and English descriptions are to provide the basic legal minimum rather than a true culinary description. For example, just “chilli bean paste” on many vastly different-looking products.
Was that Budwisser? Yummy looking dish though!
Yeah if I'm gunna be cracking a beer on camera try to make it Tsingtao (Tsingtao and Bud are the two biggest convenience store beers in South China), but that's what I had in the fridge.
Just cooked this. wow that is a hot dish. Just how I liked it. I used Chimayo chiles and another mexican chile whose name I cannot remember. Highly recommend it. It's their most accessible dish for me. I could make this whenever I want so I'm going put it in my main rotation. Don't skimp on the garlic, and I added a little bit of sugar while I was eating it because it was just too hot for me. haha.
Glad you liked it! And yeah totally do the sugar/MSG to taste.
Imma making me this dishy dish. This looks like hot heaven to me. Thx!
3:36 - Expired oil.... 3/3/19 = sadness.
lol didn't even realize that. Goddam supermarkets in China... I always try to buy stuff at the market (quality at the markets here ranges from solid to amazing) but there's a small supermarket right downstairs from our new apartment :/
@@ChineseCookingDemystified :-) is ok... big chinese supermarkets near me have products on the shelf that are easily 2 years out of date... and folks are not even phased by it! Pretty sure this stuff can last for decades! Thx for the video!
Actually, allow me to jump in here. Food products in China are printed with the date of production, not the date of "Best Before". And on the instruction section, it'll indicate how long does it keep from the date of production. So the oil was produced on 2019/3/3, and oil product usually lasts for 18 months.
Nowadays supermarkets and shops rarely dare to sell expired products, since there are random checks on products by local authorities. And violation would cause a big fine, they've learned their lessons in the past decade with all the food-related scandal and the heavy fine as well as possible criminalization.
It's the date of production
Inst that dapanji without the potatoes... =.=
please create a video on 西红柿炒鸡蛋 (Tomato and Egg Stir Fry), Thank You :)
No worries, it's coming~
Can the specialty grapeseed oil be replaced by a "normal" grapeseed oil? I have access to that. Or am I really better off with peanut oil?
cai zi you is rapeseed, not grapeseed oil
I know the standard procedure is to soak dried chilies then pound, but what happens if you just pounded up fresh chilies, which might take less time? By the way this is definitely for outdoor cooking so we will wait until next year to try.
The drying process causes changes to the chilies flavour so it wouldnt be the same as fresh
Is there a source for that wonderful thermometer you use?? I'm so glad you have the courage to use lard in some of your recipes--hard to source proper lard here-U.S. customers are so paranoid about it!
The reason is mainly due to Jewish and Muslim customers being unable to eat pork. We have to be careful with what we order because so much sneaks in lard
So.....right
looks good as always i wish i could make it it's too bad this country is diverse but doesn't have diverse ingredients without spending a pretty penny on online buying.
Good point. You know, though, that there's a long tradition of different cultures adapting recipes to local ingredients, found wherever they might be.
Adjust for everything! Heat, ingredients, personal preferences, even for allergies.
Hope you decide to experiment! Good luck!
This dish looks intimidatingly hot but I’m ready!
Green garlic vs ramps. Anyone know the difference?
Green garlic is the same Old World species as regular bulb garlic (Allium sativum), but are harvested young, before they grow bulbs. Ramps are a different species (Allium tricoccum) and are indigenous to North America. They're also typically collected wild.
DROOLING !
Looks delicious 😋
I liked the nice pottery!
Hi, quick question, can i apply it as a topping of the noodle? If yes, should i add seasoning to the noodle or just laziji chicken?
In Guizhou, Laziji can be a topping of the noodle, but usually boneless and sliced into tiny cubes. When seasoning the chicken, use less salt.Seasoning the noodle needs soy sauce,vinegar and smashed garlic,Chinese pickles and chopped green onion (authentically for Guiyang sour rice noodle but works well with noodle).In Guiyang, there’s a popular breakfast called Jichangwang (雞腸旺) which’s the famous Changwang noodle (腸旺面) with the same noodle topping version of Laziji.
@@raymondchan7471 waw..this is great. thanks a lot for this recipe. Now i can make close to the authentic dish
I remember staying in Guizhou for three months and the first two weeks were bad for my asshole.
Haha that's about right. Food there's incredible but your system needs to uh... get used to it
@@ChineseCookingDemystified it was worth the pain
When i go to buy chilies that are dried Chinese chilies all they say are red chilies what is the more than likely type of chilies imported to US from China?
The general type is Tien Tsin one~
@@thisissteph9834 Thank you
I really want to try this, or at least something very near to this.
You didn't say how to serve it. I guess with fan (that's rice, trying out my Chinese).
But also with a veggie dish or what. I guess I'm asking if dishes are typically served alone or is it likely that there would be several dishes on the table?
Yeah, most Chinese meals are family style and include a number of "dishes" - basically, as many dishes as there are people eating (or n-1), plus white rice., plus maybe a soup. So if you were feeding four people here, because this one is quite big I'd probably do this, a quick stir fried vegetable, a tofu dish, a quick soup, +rice.
You ever watch the opening scene of Eat Drink Man Woman? th-cam.com/video/1-2QBYKI8LU/w-d-xo.html So the absurdity there is that he made like fifteen dishes for four people, which highlights the character's loneliness.
@@ChineseCookingDemystified I never noticed that it meant the main character was lonely 😱 Good observation. I only thought he was excited to cook for his daughters
5:33 that's what she said.
Reconstitute from what?
Or rather, into what?
On a scale from 1 to 100, how spicy (as in heat) is this dish?
Depends on the chili paste. With the Sichuan chili I used I'd say roughly "Wing #5-6" on Hot Ones if that means anything to you. Guizhou chilis are hotter though.
@@ChineseCookingDemystified unfortunately wing #5-6 doesn't mean anything to me, but I just imagine it to be pretty darn spicy if I were to use similar chillis as you did. Looks amazing and I bet it smells really good
柴窝铺辣子鸡表示不服
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I like this dish a lot and loved all the Guizhou flavors when I was wandering around the province.The people like lemon and vinegar taste. Guizhou is Sichuan with lemon n vinegar...
To add a fermented element to the pounded chilli, I bet you could add a tablespoon of kimchi juice, couldn’t you. Or even sauerkraut juice.
Pardon my ignorance.
You mention chicken wings as an alternative, which makes sense.
My question is, would chicken thighs work?
TY for teh cool videos :)
Whole chicken thighs would be too big I think - you could mess around with it, but I think you'd have to drastically change up the cooking process. Of course, if you want to cleave those thighs into bite sized pieces, then go for it.
Boneless bite-sized chunks of thigh? I mean, I think it'd work, just not as good (to me at least)
5:15 First of all, that is a full liter of water, not a half-liter. The 2 cups of oil you used is right at a half-liter of oil; if you used a half-liter of water as well, that would be one part oil to **ONE** part water, not two parts. If the water you added was in fact a full liter as I have suggested, **THEN** you would have a ratio of one part oil to two parts water. Would you please set us all straight on this point?
The frying+braising times used here do not make sense to me. If you fry chicken wings at 200 C for six minutes, they are nearly cooked. I can see braising them for 10 minutes max, but 90 minutes sounds insane. Plus, the beautiful texture obtained by frying would be ruined by such braising.
….did you not hear the, “5-6 minutes, on our stove” part? everything is relative my guy
Free Hong Kong!
From both America and China
smh i wish i lived in china
😬
Perfect emote lol
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