Lao Gan Ma Chicken Chili Sauce
ガリッと骨ごと！？鶏の脂が溶け出した最も野性味あふれるラー油
Description
The most 'hardcore Chinese' variation in the series, geared towards experts. The chili oil contains rock-crispy 'bone-in chicken bits' and 'garlic'. Chicken fat (Ji You) melts entirely into the oil, creating an overwhelmingly rich depth.
Classification: Hardcore, Condiment, Chili Crisp, Lao Gan Ma, Chicken, Bone-in Meat, Hardcore Chinese
Shops selling Lao Gan Ma Chicken Chili Sauce
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How to use
Ingredients
- Rapeseed oil
- Bone-in chicken
- Chili
- Garlic
- Salt
- Sugar
- Sichuan pepper
Instructions
- [Typical Uses]
- [Best for Tossed Noodles]: Simply toss this oil, soy, and black vinegar with warm noodles for an authentic Sichuan tossed noodle rich in chicken depth.
- Base for Saliva Chicken (Kou Shui Ji) dressing.
- Eat raw as a snack (watch out for bones).
Learn more Substitutes, pairings, tips
Key spices
Mellow animal sweetness of chicken fat (Chi Yu) and punch of garlic
Substitutes at Japanese supermarkets
(Hard to substitute. Express chicken umami by mixing chicken bouillon and chili oil)
Pairing
Chinese Noodles (as tossed noodles) / Baijiu
Trivia
A deeply authentic product applying the Chinese philosophy 'meat near the bone is tastiest' even into a jar of chili oil. The chicken umami mellows the chili heat.
Eating tips & etiquette
The 'strongest chicken broth flavor and garlic aroma' in the series. CAUTION: following traditional Chinese methods, the chicken is crushed 'bone-in'. Biting carelessly may hurt teeth. Spitting out bones while eating is the authentic way.
Allergen
Poultry