1994老饕聊中国江湖小炒重庆辣子鸡Oldglutton talk about China's underworld Chongqing spicy chicken

在上世纪90年代中期的中国重庆，有一道辣子鸡的菜在重庆流行开来。辣子鸡这道菜是由民国的辣鸡块演变来的。90年代中期，重庆歌乐山（重庆郊区的一座山，一个地名）的一间江湖菜餐馆，一位女厨师把辣鸡块改良成了重庆辣子鸡这道菜，受到了重庆人的追捧。每到周末，很多重庆人开车载着家人与朋友，一起来到歌乐山这家餐馆排着队也要吃到这道菜。其它的菜馆也纷纷效仿这道菜，从此重庆辣子鸡在重庆流传开来。重庆辣子鸡是用胡椒、料酒、盐、酱油等调料腌制，再滑油盛出，油锅少放油爆香蒜末、花椒、干辣椒等调料，再倒入鸡块烹炒，最后撒上芝麻。口感鸡肉酥脆，香辣麻可口。

In the mid-1990s, spicy chicken took Chongqing by storm and quickly grew into a citywide favorite. The dish evolved from traditional spicy chicken bites dating back to the Republic of China era. It was innovated and refined by a female chef at a folk-style restaurant on Gele Mountain, a well-known suburban landmark of Chongqing. The new creation won instant popularity among diners. Every weekend, crowds of locals would drive with family and friends to queue up at the restaurant just to taste the iconic dish. Other eateries soon followed suit, and the classic has since spread all across Chongqing.Chicken pieces are marinated with pepper, cooking wine, salt and soy sauce, then briefly deep-fried and set aside. With a small amount of oil left in the wok, minced garlic, Sichuan peppercorns and dried chili are stir-fried until aromatic. The pre-fried chicken is then tossed in for quick stir-frying, finished off with a sprinkle of sesame seeds. The dish delivers crispy chicken meat with an addictive blend of spiciness, fragrance and numbing flavor.