This is my version of Sichuan Laziji. Since relocating to Australia in 2018, this was the first and only time I cooked laziji. It was my favourite dish back in Shenyang and it still is. I should be actually cooking it more often. And this is a good reminder. Anyways, an important aspect of this dish is that you are supposed to have so much chillies that you have to search for the chicken pieces buried under the chillies. So I actually need to use more chillies the next time. A lot more.
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