Tagged: zha cai

Chongqing Chicken Like It’s Made in Chongqing

The Truth About Sichuan Food There vs. Here~~ At last I’ve eaten Chongqing Chicken in Chongqing, and not only was it delicious, it was revelatory. This new recipe for the dish is based on the version I had there. It won’t be for everyone—a main ingredient is crispy fried chicken skin!—so I’m not replacing my previous recipe, which I created in 2015 based on memories of Chongqing chicken I had eaten in Chengdu, where it is known as la zi ji (chicken with chilies). I still like that version, but...

Chengdu Challenge #26: Pork Rib Noodle Soup With Sichuan-Style Broth (Sichuan Paigu Mian)

My Favorite Mistake~~ This is one of those recipes that is the result of a beautiful mistake. I was merely attempting to make Sichuan-style stock when I ended up with an entire soup. My daughter has been mostly deprived of one of her favorite foods—homemade soup—because I don’t particularly like or crave soup and just don’t ever think about making it. She grew up in China eating freshly made wonton soup every morning for breakfast at school. I grew up in Oklahoma eating Campbell’s chicken noodle soup out of a can—and...

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Do you love Sichuan food and cooking as much as we do?

Subscribe to our newsletter to receive notice of new recipes and articles from the blog as well as occasional news and promotions from The Mala Market, our Sichuan specialty food shop. (An average of two emails total per month.)

 

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Thank you!

Taylor & Fong Chong