Guizhou Lazi Chicken
Chicken Leg, Fermented Red Bean Curd, Pepper Sauce, Bean Curd Cream, White Rice
Chef Liu Fang of Abundance Culinary | Cleveland Heights, OH
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Pepper Mixture:
20 grams broad bean paste
15 grams sliced garlic
15 grams sliced ginger
10 grams dried Erjintiao peppers, rehydrated
10 grams dried lantern peppers, rehydrated
5 grams dried starry night peppers, rehydrated
5 grams leek whites
Bean Curd Cream:
10 grams minced leek whites
5 grams minced garlic
5 grams minced ginger
1 stalk lemongrass
Shaoxing wine
20 ounces heavy cream
8 pieces fermented bean curd
5 grams chile crisp
3 grams granulated sugar
Zest and juice of 1 lime
1 piece sha ren
1 bay leaf
To Assemble and Serve:
Yield: 1 serving
500 grams boneless chicken leg, diced into bite-sized pieces
2 pieces red fermented bean curd
Oil for frying
Cornstarch
Neutral oil
5 grams minced garlic
5 grams minced ginger
5 grams green peppers
Cooked white rice
METHOD
For the Pepper Mixture:
In a mortar and pestle, add bean paste, garlic, ginger, peppers, and leeks. Combine until a mochi-like paste is achieved. Transfer to an airtight container and refrigerate.
For the Bean Curd Cream:
In a saucepan over medium heat, add leeks, garlic, ginger, and lemongrass. Sauté until alliums have softened. Deglaze pan with wine, then cook until au sec. Add remaining ingredients. Let simmer until mixture has thickened. Remove from heat and let cool.
To Assemble and Serve:
In a mixing bowl, add chicken and bean curd. Toss to evenly coat. Let sit 30 minutes. In a fryer, heat oil to 350°F. Remove chicken from marinade and transfer to a work surface. Dust with cornstarch. Add to hot oil and fry 2 minutes. Transfer to a paper towel-lined plate and let drain. In a wok over medium flame, heat oil. Add garlic, ginger, and peppers. Cook until peppers have softened. Stir in Pepper Mixture. Add fried chicken and toss to evenly coat. Add desired amount Bean Curd Cream. Toss until chicken is evenly coated. Transfer mixture to a serving plate. Serve with rice.
