Chongqing Taro Chicken
A must-have showstopper for holiday entertaining, this classic Sichuan-style dish delivers bold mala flavor — numbing, spicy, and aromatic. The tender taro is the real star, and there's a secret to getting the chicken perfectly firm and flavorful.
Ingredients
free-range chicken
1/2
taro
250 g
scallions
to taste
pickled chili peppers
2
erjingtiao chili peppers
2
bird's eye chili peppers
2
cilantro
1
star anise
3
bay leaves
3 slices
Sichuan peppercorns
10
ginger
to taste
garlic
to taste
pickled ginger
2
Instructions
1
Step 1
Cut half a free-range chicken into chunks, soak out the blood, then wash with a pinch of cornstarch. Cornstarch deep-cleans thoroughly.
2
Step 2
Cut all the seasonings and side vegetables.
3
Step 3
Add oil to the wok; when the oil reaches about 50% heat, add the chicken and stir-fry until cooked.
4
Step 4
Once stir-fried to this stage, remove and set aside. Stir-fried chicken has a firmer texture compared with blanched chicken, so remove and set aside.
5
Step 5
Wash the taro and place into the pot. Briefly deep-fry it. The purpose is so the taro will not cloud the soup later; you can also briefly simmer it in plain water instead.
6
Step 6
Add oil to the wok, then add star anise, bay leaves, and Sichuan peppercorns and stir-fry until fragrant.
7
Step 7
Add scallions, ginger, and garlic and stir-fry until fragrant. Switch to low heat.
8
Step 8
Slowly release the aroma of these aromatics over low heat.
9
Step 9
Add the Chongqing roast chicken seasoning. Turn to high heat. Use one packet for a whole chicken, half a packet for half a chicken.
10
Step 10
Add the stir-fried chicken pieces and stir-fry evenly. Switch from high to low heat and stew for one hour. Add the taro.
11
Step 11
Add the pickled chili peppers and pickled ginger.
12
Step 12
Continue to stew over medium heat for 20 minutes. Add soy sauce. Add a little dark soy sauce for color.
13
Step 13
Reduce the sauce over high heat, then add oyster sauce to enhance umami.
14
Step 14
Near the end of cooking, add the bird's eye chili peppers and erjingtiao chili peppers. You can also add some dried chili peppers. Add chicken essence.
15
Step 15
When the sauce has nearly reduced, add some cilantro as a garnish.
