Zaozhuang Spicy Chicken

Zaozhuang Spicy Chicken

　　Zaozhuang Spicy Chicken is known for its vibrant colors and bold flavors. Tender chicken is stir-fried with a generous amount of fresh chili peppers and rice vinegar. Roosters are typically used over hens, as they possess a more robust, “masculine” taste. Among roosters, locally raised ones are preferred—commercially farmed or imported broilers and meat chickens simply can’t compare in flavor. Among local chickens, young roosters and old roosters are the main choices: the young ones are tender and juicy, often eaten bone and all, while the older ones offer a rich, lingering taste that makes you want to keep chewing. Even better is chicken that has been free-range raised at home, feeding on insects—free from chemicals and hormones. Of course, the most irresistible option is a two-pound red rooster (spring chicken), around two years old, free-range raised in the wild by a “mountain family,” never debeaked or confined. One lively, bouncing bird is selected, its neck swiftly slit, then scalded, plucked, gutted, and placed on a willow wood board. Wearing an apron and wielding a cleaver, the cook chops the meat into pieces with practiced strokes. A basket of freshly picked, bright purple-red local chili peppers is prepared. The chicken is first thrown into a smoking-hot iron wok filled with sizzling oil, stirred vigorously until nearly cooked, then splashed with vinegar and soy sauce to sear in the flavors. Next, spices such as star anise, Sichuan peppercorns, ginger, salt, MSG, and cilantro are added one by one. Finally, the chili peppers are tossed in and mixed thoroughly. The dish, now served on a plate, is a feast for the eyes, nose, and taste buds. Pour a favorite spicy liquor, gather a few close friends, and enjoy this dish—whether sipping slowly or eating heartily, you’ll be torn between savoring the chicken and drinking the liquor. It’s so spicy it’ll get your stomach churning and have you drenched in sweat.