Flesh in a Stack of Chili (La Zi Ji)

This dish originates from Sichuan China and is served using small pieces of chicken bones to cook this dish. which is salted and then fried using ingredients such as dry Sichuan chili, peanuts, paprika, garlic, and ginger then topped with toasted sesame seeds and sliced scallions.

With a pile of spicy red chilies on top of fried chicken that is also covered with spicy sauce, spicy lovers are enough to hold their mouths to taste the embedded spicy sensation.

For cooking la zi ji Sichuan chili and Sichuan pepper are two irreplaceable main ingredients.

However, the amount of chili in this dish exceeds the chicken, so you will need to spend a fair amount of time digging to find the cutlet.

La zi ji is one dish that always appears on the Sichuan lunch table. Some food reviews say La zi ji doesn't taste as spicy as it glances. In this chicken dish, proportion the spiciness of chili peppers, Sichuan peppercorns, spicy sesame seeds, savory aromas, salt, and sugar.

This dish offers a deeply savory taste by using hot media as a place to serve it. The hallmark of this dish is with a cliff of peppers on top of a stack of chicken.

This dish is only recommended for spicy lovers. Have some milk close of you if you want to enjoy it.

Read Also: Cardamom Queen Of Spices

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