辣子雞🌶🐓
Chongqing Spicy Chicken
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源於重慶歌樂山三百梯一家路邊店。
看似簡單嘅一道菜式，其實一啲都唔容易整得好。
首先雞要炸得香，再要用上乘嘅乾指天椒同埋茂汶大紅袍花椒嚟炒。炒嘅火候要控制得宜，先可以令雞、辣椒、花椒、芝麻等材料完美融合。
呢度嘅「辣子雞」就真係做得唔錯喇。
個人覺得麻味可以多多少少就完美喇！
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It is originated from a roadside shop in Geleshan, Chongqing. It seems to be a simple dish but actually it is not.
First of all, the chicken has to be well-fried. Premium facing heaven pepper and a specific Sichuan pepper (茂汶大紅袍花椒) with numbing effect has to be used. It is also essential to have well control of fire in order to perfectly blend the chicken with the chilli, pepper, sesame and other ingredients.
The "Chongqing Spicy Chicken" here is great .However, the numbness can be more from my own preference.
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下個post再介紹佢地嘅「水煮牛」🐂🌶
The Spicy Boiled Beef of 1935 will be featured in my next post!
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1935 壹玖叁伍 (中環)
📍中環威靈頓街2-8號M88威靈頓廣場19樓
19th Floor, Wellington Square, M88, 2-8 Wellington Street, Central
⏰12:00-15:00; 18:00-23:00
☎️21561935
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