CHONGQING SPICY CHICKEN
(Chongqing Lazi Ji)
重庆辣子鸡

2 chicken thighs, boned but with skin intact
1 1/2 cup whole dried red chilies, cut in half
4-5 whole Sichuan peppercorns
1 teaspoon cumin powder
2 cloves garlic, sliced into thin slivers
1 small piece ginger, sliced into small slivers
2 leeks, cut crosswise into thin slices
2 teaspoons cooking wine
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sesame oil
1 quart cooking oil

Cut the chicken into bite-sized pieces. Heat oil in a wok on high for 4-5 minutes. Add the chicken and fry for 4-5 minutes until the pieces are light brown and crispy. Drain and set aside.

Heat 3 tablespoons of oil in a wok on medium for 1-2 minutes. Add the chilies, cumin, and Sichuan peppercorns for 30 seconds (making sure that the chilies don’t burn). Add the leek, garlic, and ginger and stir for 1-2 minutes. Add the chicken and stir for 1 minute. Add rice wine and soy sauce, 1/4 teaspoon salt, sugar, and toss in wok. Add sesame oil and remove for heat.

CANDIED APPLES
(Basi Pingguo)
拔丝苹果

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
2 cups water
1 large Fuji or gala apple, peeled and cut into 3⁄4-inch cubes
1 quart vegetable oil for deep-frying plus 1⁄4 cup for the caramel
1 1⁄2 cups sugar

In a bowl, mix together 1⁄2 cup of the flour, cornstarch, baking powder, and 1⁄4cup of the water to make a batter. Place the remaining 1⁄2 cup flour in a separate bowl. Dip the apple cubes into the flour, turning to coat them, then place them in the batter.

Heat the oil in a wok. The oil will be hot enough when a speck of batter dropped in it sizzles immediately. Gently drop the battered apple cubes, one at a time, into the oil. Fry them until they are a light golden color, about 3minutes; they should puff up while frying. Remove the cubes and drain on paper towels, allowing them to cool. Strain the oil to remove any bits of burned batter, then reheat the oil. Fry the apples again for 1minute, until they are nicely browned. Transfer to clean paper towels to drain.

Place a clean wok over medium-high heat and add the 1⁄4 cup oil, swirling it around to make sure that the bottom of the wok is coated. Add the sugar and 1⁄2 cup of water and cook until the mixture bubbles, stirring occasionally. Continue to stir as the bubbles become smaller and the mixture thickens, adding a dash of oil to make sure it doesn’t stick. When the mixture stops bubbling and takes on a yellow sheen, add the apple cubes and stir vigorously to coat them. Remove wok from the heat and pour the coated apples onto a well-greased plate. Serve immediately, placing a bowl of water next to the apples. Each cube should be dunked in water before eating, to harden the caramel.