Laziji Caiman (Sichuan Chili Alligator)
Home version — chicken thigh works if you can't buy alligator tail meat
- Difficulty
- Total time
- 50 min
- Hands-on
- 35 min
- Cost
- ¥¥¥¥
- Servings
- 3
Equipmentwok, deep-fry thermometer, slotted spoon
Tastespicy, crispy, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 500 g alligator meat, tail, in 2 cm chunks (or chicken thigh) (amount estimated)
- ½ tsp salt (amount estimated)
- ½ tsp black pepper (amount estimated)
- 1 tbsp shaoxing wine (added by Totsuki AI)
- 1 tbsp soy sauce (added by Totsuki AI)
- 4 tbsp potato starch (amount estimated)
- neutral oil, to taste, for frying (amount estimated)
- 40 g dried chili peppers, cut in half (amount estimated)
- 1 tbsp sichuan pepper (added by Totsuki AI)
- 3 cloves garlic, sliced (added by Totsuki AI)
- 1 thumb of ginger, sliced (added by Totsuki AI)
- 3 scallions, in lengths (amount estimated)
- 1 tsp sugar (added by Totsuki AI)
- 1 tsp sesame seeds (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Season the meat with salt, pepper, wine and soy sauce for 20 minutes, then toss in the potato starch.+
- 2
Deep-fry at 170 °C for 4 minutes, drain, then refry at 190 °C for 1 minute until very crisp and cooked through.+
- 3
Leave 2 tbsp oil in the wok. Over medium heat, fry the dried chilies and sichuan pepper until the chilies darken slightly — don't burn them.+
- 4
Add the garlic, ginger and scallions, then the fried meat and sugar. Toss on high heat for 1 minute.+
- 5
Sprinkle with sesame seeds and serve heaped in the chilies — pick out the meat as you eat.+
Food safety
- Wild game can carry parasites — cook to at least 71 °C / 160 °F unless it is farmed, inspected meat.
- Heat frying oil to the stated temperature only, never leave it unattended and keep a lid nearby to smother flare-ups; never use water on an oil fire.