Chongqing Karst Tsunami
Background and History
Chongqing Karst Tsunami is a fiery dish that originates from the Sichuan region of China. Known for its bold flavors and immense heat, it epitomizes the spicy and numbing characteristics of Sichuan cuisine. The dish owes its name to the complex karst landscapes found in Chongqing as well as the explosive flavors that resemble a tsunami of taste. Traditionally, this dish was enjoyed during festivals and family gatherings as a way to bring warmth and vibrancy to the table.
Ingredients
- Sichuan peppercorns - 2 tablespoons
- Dried red chili peppers - 20 pieces
- Chicken (cut into bite-sized pieces) - 500g
- Ginger (sliced) - 1 thumb-sized piece
- Garlic (minced) - 4 cloves
- Spring onions (chopped) - 2 stalks
- Bamboo shoots (sliced) - 100g
- Peanut oil - 3 tablespoons
- Soy sauce - 2 tablespoons
- Rice vinegar - 1 tablespoon
- Sugar - 1 teaspoon
- Cornstarch - 1 tablespoon
- Water - 1/4 cup
- Salt - to taste
Preparation
Begin by marinating the chicken. In a bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of salt. Add the chicken pieces and coat them well. Let it sit for at least 15 minutes to soak up the flavors.
While the chicken marinates, prepare your other ingredients. Slice the ginger and mince the garlic. Chop the spring onions and slice the bamboo shoots.
Heat a large wok or pan over high heat and add the peanut oil. When the oil is hot, add the Sichuan peppercorns and dried red chili peppers. Stir-fry them for about 30 seconds to release their aroma.
Cooking Process
Add the ginger and garlic to the wok, and stir for another 30 seconds.
Add the marinated chicken to the wok and stir-fry until the pieces are golden brown and cooked through. This should take about 5-7 minutes.
Throw in the bamboo shoots, continuing to stir-fry for another 2 minutes.
Mix 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 tablespoon of water together in a small bowl. Pour this sauce into the wok.
Stir everything together, making sure all the ingredients are well-coated with the sauce. Let it simmer for about 2 minutes.
Toss in the chopped spring onions, give a final stir, and remove from heat. Serve hot.
Enjoying the Meal
Chongqing Karst Tsunami is best enjoyed with a side of steamed rice or fresh noodles, which help balance out the dish's intense flavors. Pair it with a cool drink or a mild soup to compliment the spicy and numbing sensations. As with many Sichuan dishes, take your time to appreciate the layers of flavor—from the citrusy kick of the Sichuan peppercorns to the deep umami of the soy sauce. Always have a timer handy to perfect the cooking times for each step, ensuring you end up with a well-balanced meal.