Different Chicken Styles in Sichuan Cuisine
2022-09-26 by Sichuan International Communication Center
As one of the eight regional cuisines in China and an outstanding representative of Chinese cuisine, Sichuan cuisine is renowned for its diverse dishes with rich and distinct flavors by using a wide variety of ingredients and seasonings.
Most Chinese regional cuisines would choose chicken as their raw material, in which Sichuan cold chicken, a classic Sichuan cold dish, gains popularity for its various flavors and forms. The perfect combination of chicken, pepper and chili offers us a brand-new experience of Sichuan flavor. Taking a Chengdu Michelin-starred restaurant, Ma's Kitchen's three types of Sichuan cold chicken (Cold Chicken Mixed with Chili Sauce, Cold Chicken in Sichuan Spicy Sauce and Shredded Cold Chicken in Pepper Sauce) as an example, different matches of chilies, different cooking methods and different ingredients make the cold chicken distinctive.
Chefs are peculiar about the chicken to make the Sichuan cold chicken. For example, when cooking the Cold Chicken Mixed with Chili Sauce, the chef usually favors chickens aged about one year, to ensure that it is chewy and has a rich aroma, while chickens aged 8 to 10 months are chosen to make Shredded Cold Chicken in Pepper Sauce and Cold Chicken in Sichuan Spicy Sauce since this kind of chicken is soft and juicy, and integrates with the seasoning more easily.
The chef of Ma's Kitchen pays attention to the control of heat when stewing a whole chicken, so that the skin of the chicken remains complete.After the chicken is cooked, cool it down slowly to ensure its softness, then cut it into slices when it is still warm, and the chicken pieces should be evenly sized, not only for good shape but also to make the chicken evenly flavored. The shredded chicken is torn by hands to preserve the original fiber of the chicken and present a better taste.
To make the chili sauce for this dish, the first step is to combine different chilies and peppers in different ration, and then, chop them finely after frying. Finally pour them with low- temperature oil to present the aroma of different chilies and peppers.Choosing a variety of types of dried chili peppers from different origins will increase the aroma and make it spicier and better looking. Cooking them with the medium-high heat oil, there comes a different flavor, accompanied by the fragrance of pepper.
Taking the unique chili sauce as its main ingredient, and adding other seasonings, the dish Cold Chicken Mixed with Chili Sauce is fragrant, tasty, and chewy.
The key to making Cold Chicken in Sichuan Spicy Sauce lies in the red oil, which is made of a variety of chilis and peppers fried at a low temperature, fully presenting the spicy aroma. After the seasoning is prepared, add the original chicken broth to make it fresher and combine all the ingredients well. Just a little bite brings you rich flavors.
Boil fresh pepper, green pepper and red pepper, and you will get the sauce. With the sauce poured on the shredded chicken, the dish becomes soft, abundant and fragrant.
Sichuan cuisine uses various ingredients to form different tastes. Only using the chicken, pepper and chilli as the main seasoning and ingredient, the chef will cook different dishes with different flavors, displaying the diversity of Sichuan cuisine.
To know more Sichuan cuisine,
don't miss the next episode of
"Sichuan Cuisine Encounters Michelin"!