La Jiao Mu Er Ji (braised Chicken With Chili And Black Fungus)
La Jiao Mu Er Ji, or Braised Chicken with Chili and Black Fungus, is a popular dish in Guizhou Cuisine known for its spicy and flavorful taste. This dish combines tender chicken, spicy chili, and earthy black fungus for a satisfying and aromatic meal.
Ingredients
- 500g chicken thighs, cut into pieces
- 50g black fungus, soaked and sliced
- 3-4 dried red chilies
- 3 cloves garlic, minced
- 1 small piece of ginger, sliced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp Sichuan peppercorns
- 2 cups chicken broth
- 2 tbsp vegetable oil
Instructions
- Heat vegetable oil in a wok over medium heat. Add dried chilies, garlic, and ginger. Stir-fry until fragrant.
- Add chicken pieces and stir-fry until they are no longer pink.
- Pour in the soy sauce, Shaoxing wine, sugar, salt, and Sichuan peppercorns. Stir well.
- Add black fungus and green onions. Stir to combine.
- Pour in the chicken broth and bring to a boil. Then reduce heat, cover, and simmer for 30 minutes.
- Uncover and continue to simmer until the sauce thickens.
- Transfer to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 12g
Supplies
Wok Cutting board Knife Measuring spoons Measuring cups
Tools
Serving dish Stovetop
Serving suggestions
Serve the La Jiao Mu Er Ji with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For an extra kick of heat, add more dried chilies or a sprinkle of chili flakes.
Cost
$15