JuliaMa La Zi Ji — Numbing-and-Hot Chicken — is one of the most famous dishes in I Hunan province that looks down on its Sichuan neighbor’s affection for those strange peppercorns that “ruin every other flavor.”<br>
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The chicken is silkened in the mixture of dark and light soy sauces, Shaoxing wine, and potato starch, double deep fried at 400°F, and finished with red pepper, dried chili, scallions, and, yes — those strange numbing peppercorns.<br>
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The thickening sauce is based on a good chicken stock and a bit of rice vinegar.<br>
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What can I say? After a dinner at an excellent — to my mind — place, I asked him what did he think about my rendition:<br>
— I don’t know. You kinda spoiled me with all your Chinese cooking.<br>
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Self-pat on the back, Julia.<br>
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Good job, good job…<br>
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