Chongqing Sichuan Cuisine Treasury

Author: Chen Jiyan / Country: Mainland China
Publisher:
Publishing Date: 2002-06-01
Features: This book introduces over 130 Chongqing-style Sichuan dishes, most of which are innovative creations or variations of traditional dishes, having undergone market and proven to have strong vitality. The selected delicacies are meticulously prepared with a wide range of ingredients, offering diverse flavors and styles—combining both refinement and roughness, as well as boldness and subtlety. The book features 50 color photographs of the dishes at the beginning.
3. Bullfrog should not be stir-fried for too long in the pot, otherwise its texture will become tough and chewy. Throughout the stir-frying process, the bullfrog must not be broken apart.
Silver Powder Bullfrog: The bullfrog meat is tender, the skin is soft, and the flavor is fresh, enhanced with a household-style seasoning. It is served over crispy fried vermicelli, resulting in a dish where the bullfrog meat is savory with a slight spiciness, and the vermicelli is crispy and flavorful.
Ingredients:
- Bullfrog: 500g
- High-quality vermicelli: 100g
- Pixian Doubanjiang: 30g
- Pickled red peppers: 10g
- Pickled ginger: 10g
- Garlic slices: 10g
- Scallion pieces: 5g
- Salt: 0.5g
- MSG: 1g
- White pepper: 0.5g
- Chicken essence: 1g
- Cooking wine: 5g
- Sugar: 0.5g
- Cornstarch: 15g
- Fresh stock: 150g
- Sesame oil: 1g
- Vegetable oil: 1000g
- Consumption: 120g
Instructions:
1. After slaughtering and cleaning the bullfrog, cut it into 2cm pieces and place them in a bowl. Add salt and cornstarch to marinate and coat.
2. Heat the wok over medium heat and add vegetable oil to 600°C. Fry the vermicelli until crispy, then remove and place in a large round shallow dish as a base.
3. After preheating the wok, add 75g of vegetable oil to 500°C. Stir-fry the bullfrog until slightly cooked, then add Pixian Doubanjiang, pickled red peppers, pickled ginger, and garlic slices to stir-fry and color. Add cooking wine and fresh stock to simmer slightly. Then add sugar, MSG, white pepper, chicken essence, and scallion pieces. Thicken the sauce with cornstarch to a medium-thick consistency, then pour it over the crispy vermicelli in the dish.
Secret Recipe Braised Soy Sauce Chicken: This dish is a transplant of Cantonese cuisine. The key lies in the braising liquid, which ensures the chicken is tender and fragrant with soy sauce, making it a delicious cold dish.
Ingredients:
- Young hen: 1 (about 1000g)
- Soy sauce: 100g
- Cilantro: 100g
- Soy sauce: 100g
- Celery: 100g
- Fish sauce: 50g
- Carrots: 200g
- Cooking wine: 100g
- Ginger: 50g
- MSG: 2g
- Scallions: 50g
- Chicken essence: 2g
Instructions:
1. Heat the wok over medium heat and add 2000g of water. Add cilantro, celery, carrot pieces, ginger, scallions, and cooking wine to simmer for 30 minutes. After simmering, remove all these ingredients and add soy sauce, soy sauce, fish sauce, chicken, and MSG to create the braising liquid.
2. Blanch the chicken in boiling water, then place it in the braising pot. Simmer for 15 minutes, then turn off the heat and let it soak for another 30 minutes.
3. Remove the chicken, cut it into pieces, and arrange it on a plate. Pour the original braising liquid over it to serve.
Notes:
1. Open the chicken, clean it, and blanch it in boiling water for a short time to prevent it from losing flavor.
Green Lotus Leaf Dry Chicken: Since the invention of Lao Gan Ma sauce, its spicy and delicious taste has led many dishes to abandon doubanjiang and replace it with the composite seasoning Lao Gan Ma sauce. The resulting dish has a lingering spicy flavor and is widely popular. This dish is steamed in lotus leaves, giving it a refreshing aroma.
Ingredients:
- Young rooster: 1 (about 1000g)
- Chicken essence: 3g
- Fresh lotus leaves: 1
- MSG: 2g
- Cooking wine: 30g
- Cornstarch: 20g
- Lao Gan Ma sauce: 100g
- Glutinous rice flour: 20g
- Pickled red pepper paste: 50g
- Sugar: 10g
- Ginger: 25g
- Sesame oil: 20g
- Garlic: 25g
- Refined oil: 50g
- Scallions: 20g
Instructions:
1. Slaughter and clean the rooster, cut it into 10cm square pieces, and marinate with Lao Gan Ma sauce, pickled red pepper paste, cooking wine, and chicken essence for 40 minutes. Then mix in cornstarch and glutinous rice flour, arrange on lotus leaves, and steam for 20 minutes. Remove and sprinkle with scallion.
2. Heat the wok over medium heat and add refined oil to 70°C. Pour the oil over the scallion-topped chicken, then drizzle with sesame oil.
Notes:
1. Steaming time must be carefully controlled; oversteaming will make the chicken tough at the top.
2. After mixing the ingredients, wrap the chicken pieces in lotus leaves before steaming to infuse the leaves' aroma without losing it.
Cold Tossed Muddled Chicken: This dish boldly reforms the traditional sesame paste chicken, adding more sugar and vinegar and using a thick, flavorful seasoning. The resulting dish has tender chicken pieces with a rich sesame paste flavor and a sweet and sour taste.
Ingredients:
- Young chicken: 1 (about 1200g)
- Green bean sprouts: 100g
- Ginger paste: 30g
- Garlic paste: 30g
- Sesame paste: 50g
- Toasted sesame: 20g
- Scallions: 20g
- Sugar: 5g
- Sesame oil: 20g
- Vinegar: 5g
- Soy sauce: 20g
- Fresh stock: 50g
- MSG: 1g
Instructions:
1. Slaughter and clean the chicken, remove the feathers and internal organs, and rinse it. Then blanch it and clean the surface oil. Boil the chicken in a pot for 12 minutes, then remove and soak in the original stock until cool.
2. In a bowl, mix ginger paste, garlic paste, and scallions with fresh stock, then add sesame paste and sugar to adjust the flavor. Add soy sauce, vinegar, MSG, and sesame oil to mix well.
3. Blanch the green bean sprouts in boiling water, then place them in a shallow dish as a base. Cut the chicken into strips and arrange them on top. Pour the seasoning over the chicken and sprinkle with toasted sesame.
Notes:
1. Control the cooking time of the chicken; blanch it in water at 80°C for 12 minutes, then soak in the original stock to preserve moisture and tenderness.