Yanglang Chicken

Yanglang Chicken

　　Yanglang Chicken

　　A hot pot dish originating from Yanglangba in Xifeng, made primarily with locally raised chicken, chili peppers, and garlic. The chicken is tender and glutinous, with a rich, fragrant, spicy flavor that lingers softly.

　　Extremely spicy. The chicken is freshly slaughtered, and the blood can be eaten raw—but this must be requested in advance. Many street stalls in Guiyang advertise “Yanglang Chicken,” typically priced around 18 yuan per jin, and you can order just half a chicken.

　　Preparation: Cut the chicken into evenly sized pieces, thicken the sauce, add salt, mix well, and set aside to marinate. Heat the oil until it reaches 60% heat, add the chicken pieces, and stir-fry until almost no blood is visible and the chicken is mostly cooked. Then transfer to a pressure cooker, simmer over medium heat for 6–8 minutes, and then remove from heat. Reheat the oil until it reaches 70% heat, add ciba chili peppers. Once the chilies are cooked, add doubanjiang, garlic, and stir-fry until fragrant. Add the stewed chicken back into the pot, mix everything together, then add ginger, salt, Sichuan peppercorn, ground pepper, soy sauce, and let it marinate until flavorful before serving.