Old State Spicy Chicken

Old State Spicy Chicken

　　Old State, originally named Anshun Prefecture and historically known as Liangzhou, boasts not only a long history but also flat terrain, beautiful landscapes, and captivating cultural attractions. It was renowned in ancient times for its Eight Scenic Wonders. Old State Spicy Chicken is a famous food product from central Guizhou. Deng Meimei’s Spicy Chicken is a creation that continuously evolves through innovation based on ancestral secret recipes and traditional cooking methods.

　　Old State, originally named Anshun Prefecture and historically known as Liangzhou, not only has a long history but also features flat terrain, beautiful landscapes, and enchanting cultural sites. It was famous in ancient times for its Eight Scenic Wonders. The local food culture has long enjoyed a prestigious reputation. In particular, "Old State Spicy Chicken" is a renowned food product from central Guizhou. Originally, Spicy Chicken was a type of preserved food carried by soldiers during Emperor Taizu of Ming's military campaigns to pacify the south. It has a history of over 600 years and is considered a premium dish served at various banquets among the Tunbao people of Anshun in central Guizhou. It is also an excellent choice for home dining, travel, or as a thoughtful gift for family and friends.

　　 This product is the result of continuous innovation based on ancestral secret recipes and traditional cooking methods—for example, using locally raised native chickens, selecting fresh red chili peppers with thick flesh, and aging the chilies in fermentation pits for three months before use...

　　Old State Spicy Chicken – Recipe

　　Old State Spicy Chicken 1 Cut the chicken into small cubes measuring about 1.5 – 2 cm. Slice the ginger, shred the scallions, and chop the dried chilies.

　　2 Place the chicken pieces in a bowl, add soy sauce, cooking wine, MSG, salt, a little ginger, and a small amount of Sichuan peppercorns. Mix well and marinate for 25 – 30 minutes.

　　3 Heat 300g of oil in a pan. Once hot, add the chicken cubes and deep-fry them. When they turn a golden-yellow color, remove them and let them sit for a while, then fry them again. Drain the oil and set aside.

　　4 Leave a small amount of oil in the pan and heat it over high heat. Add the scallions, ginger, pickled chilies, and spicy bean paste, and stir-fry until fragrant. Then add the fried chicken cubes and stir until they are evenly coated with the sauce. After 2–3 minutes, add the dried chilies and Sichuan peppercorns. Continue stir-frying over medium heat for 2 minutes. When most of the oil has been absorbed and the chilies and peppercorns become fragrant and slightly charred, the dish is ready to serve.