Lunchbreak: Lao Sze Chuan chef Tony Hu makes dry chili chicken

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Master Chef Tony Hu

Lao Sze Chuan
520 N. Michigan Ave.

For more information on this location and all his other locations check out:

Saturday, February 21
Chinese Lunar New Year Celebration
noon - 1:00 p.m. and 4:00 - 5:00 p.m.
The Shops of North Bridge
520 N. Michigan Avenue

Lao Sze Chuan Special Dry Chili Chicken

16 oz. chicken
1 oz. of ginger root
1 oz. of green onion
1 oz. of garlic
1 oz. of Szechuan peppercorn
2 oz. of dry chilis

1 teaspoon of salt
2 Tablespoons of cooking wine
2 Tablespoons of chili sauce
1 teaspoon of sesame oil

Clean the chicken, garlic, ginger and green onion, dice the chicken and slice the garlic, ginger and the green onion. Heat the wok, put few drops of sesame oil. Stir fry garlic, ginger, green onions, dry chilis and sze chuan peppercorn until it changes color and dry chilis become a little crispy. Put in the diced chicken and continue stir-frying, put in salt, cooking wine and continue stir-frying until chicken is well done. Put in chili sauce and few more drops of sesame oil to stir fry a bit and ready to serve.


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