Decades Old Secret Recipe Dry Pot Chicken

Decades Old Secret Recipe Dry Pot Chicken

This Sichuan-style stir-fried chicken is a bold, aromatic dish bursting with spicy and savory flavors. Tender young chicken is marinated with ginger, Sichuan peppercorns, and cooking wine for deep flavor, then stir-fried with fragrant spices like cinnamon, dried chilies, and garlic. The secret lies in the rich blend of lard and bean paste, which creates a glossy, umami-packed coating. Crisp green peppers add a fresh contrast to the tender chicken, while fiery dried chilies deliver a lingering heat. Cooked without water to intensify the taste, this dish is a perfect balance of spice, smokiness, and savoriness—ideal for those who love authentic Sichuan cuisine. Serve it hot for an unforgettable meal that’s both hearty and full of depth.

10 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
young chicken
500g

The aromatics

🧅
green peppers
200g

The sauce & seasonings

🧂
dried red chilies
10g
🧂
ginger
10g
🧂
garlic
15g
🧂
lard
2 tbsp
🧂
cinnamon
1 small stick (5g)
🧂
bean paste
2 tbsp

Instructions

1. Step 1

Cut the young chicken into small pieces and marinate with cooking wine, salt, Sichuan peppercorns, and ginger for 2 hours.

2. Step 2

Cut the green peppers into small cubes, dried red chilies into segments, and ginger into small pieces.

3. Step 3

In a cold wok, add a moderate amount of oil, 2 tablespoons of lard, dried chili segments, ginger, cinnamon, Sichuan peppercorns, and half of the garlic.

4. Step 4

Turn on high heat and stir-fry the spices until fragrant, then add the marinated chicken pieces and marinade, and stir-fry together. Add bean paste, a small amount of salt, and soy sauce, and stir-fry continuously over medium heat for 20-25 minutes. Halfway through, add the remaining garlic, but do not add water. When the chicken is almost cooked, add the green pepper cubes and chicken bouillon, and stir-fry for a few minutes before serving.

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