Hunan-Style Spicy Chicken – Mao Zedong’s Favorite Dish

Mao Zedong, the leader of the Chinese Revolution and the founder of the People’s Republic of China, had simple and traditional food preferences, influenced by the cuisine of Hunan, his home province. Mao enjoyed spicy and flavorful dishes, particularly those that highlighted local ingredients and strong flavors.

Mao’s Favorite Dish: Hunan-Style Spicy Chicken (湖南辣椒鸡)

Spicy chicken is an iconic dish from Hunan cuisine, Mao’s birthplace. This dish is rich in flavors and spices, making it a popular choice for Chinese food lovers. Hunan is known for its spicy dishes, and Mao was no exception: he enjoyed very spicy foods, often accompanied by fresh chilies and soy sauce.

Ingredients (原料):

• 500 g of chicken (鸡肉) (preferably boneless pieces, such as thighs or breasts, cut into 2-3 cm pieces)
• 4-5 fresh red Hunan chilies (湖南辣椒) (or 8-10 dried chilies, if Hunan chilies are not available)
• 1 green onion (葱), thinly sliced (for garnish)
• 2 garlic cloves (大蒜), finely chopped
• 1 cm piece of fresh ginger (生姜), finely chopped
• 1 tablespoon soy sauce (酱油) (preferably light soy sauce to avoid overpowering the flavor)
• 1 tablespoon Chinese rice wine (料酒) (or a dry white wine as an alternative)
• 1 tablespoon fermented soybean paste (豆瓣酱) (for a deep umami flavor)
• 2 tablespoons sesame oil (香油) (roasted sesame oil for a more intense fragrance)
• 1 tablespoon rice vinegar (米醋) (preferably Chinese rice vinegar for its mildness)
• 1 teaspoon sugar (糖) (to balance the acidity and heat)
• ½ cup water or chicken broth (鸡肉高汤) (to thicken the sauce)
• Salt and pepper to taste (盐和胡椒) (be careful not to over-salt, as soy sauce and fermented soybean paste already add saltiness)
• Fresh cilantro leaves (香菜) (for garnish, optional but recommended for a touch of freshness)

Instructions (做法):

1. Prepare the Chicken (准备鸡肉):

   • Cut the chicken into 2-3 cm pieces (about bite-sized). For a tender texture, you can marinate the chicken with 1 tablespoon of soy sauce for 10 minutes before cooking to tenderize the meat.
   • Pat the chicken dry with paper towels to prevent excess water during cooking.

2. Prepare the Chilies and Aromatics (准备辣椒和香料):

   • If using fresh Hunan chilies (湖南辣椒), cut them into 2-3 cm pieces, removing the seeds for a milder heat. For dried chilies (干辣椒), break them into pieces to release more flavor.
   • Finely chop the garlic (大蒜) and fresh ginger (生姜). Fresh ginger adds a pungent, fragrant kick, so don’t skimp on this step.
   • Slice the green onion (葱) thinly for garnish, but also keep the white part of the onion for adding to the wok later.

3. Stir-Fry the Aromatics (炒香料):

   • Heat 2 tablespoons of sesame oil (香油) in a wok or large pan over medium-high heat. Sesame oil heats quickly and imparts a delicious fragrance to the dish.
   • Add the fresh or dried chilies (湖南辣椒 / 干辣椒) to the hot oil and stir-fry for about 1-2 minutes. You should hear a slight sizzling sound. This releases the powerful aroma of the chilies.
   • Add the chopped garlic (大蒜) and ginger (生姜). Stir-fry for about 30 seconds, until they release their aromas. Be careful not to burn them.

4. Cook the Chicken (炒鸡肉):

   • Add the chicken pieces (鸡肉) to the wok and stir-fry over high heat for about 5-7 minutes, or until the chicken is golden brown on all sides. This step is crucial for getting a crispy, flavorful crust on the chicken.
   • Stir constantly to ensure the chicken doesn’t burn and soaks up the spices and aromas well.

5. Add Seasonings (加入调味料):

   • Once the chicken is golden, add 1 tablespoon of soy sauce (酱油), 1 tablespoon of rice wine (料酒), and 1 tablespoon of fermented soybean paste (豆瓣酱). Mix well.
   • Add 1 teaspoon of sugar (糖) to balance the flavors and slightly soften the sauce, allowing the chilies to shine.
   • Add ½ cup of water or chicken broth (鸡肉高汤) and let it simmer for about 5 minutes over medium heat. The sauce should reduce slightly and coat the chicken.

6. Finish the Dish (完成菜肴):

   • Once the chicken is cooked through and the sauce has reduced slightly, add 1 tablespoon of rice vinegar (米醋) to introduce some acidity and freshness to the dish.
   • Taste the sauce and adjust the seasoning with a little salt (盐) or pepper (胡椒) to your liking.

7. Garnish and Serve (装饰和上菜):

   • Serve the Hunan-Style Spicy Chicken (湖南辣椒鸡) hot, garnished with sliced green onions (葱) and fresh cilantro leaves (香菜).
   • This dish pairs perfectly with steamed white rice (白米饭) to absorb the flavorful sauce.

Suggestions (建议):

Side Dishes (配菜):

• Jasmine or basmati rice (茉莉花米或巴斯马蒂米): This spicy dish is best served with a light rice to counterbalance the heat.
• Stir-fried vegetables (炒蔬菜): You can prepare vegetables like green beans (青豆), broccoli (西兰花), or bell peppers (辣椒) to add texture and balance the flavors.

Why Mao Loved This Dish (毛泽东喜欢这道菜的原因):

Mao Zedong was a big fan of spicy food, and Hunan-Style Spicy Chicken (湖南辣椒鸡) is the perfect representation of his home region's cuisine. The heat from the chilies (辣椒), the umami from the fermented soybean paste (豆瓣酱), and the richness from the rice wine (料酒) come together to create a vibrant, flavorful dish. Hunan-Style Spicy Chicken (湖南辣椒鸡) is simple, bold, and balanced—qualities that Mao appreciated in his meals. This dish is a perfect example of the robust and straightforward flavors that define the cuisine of this region and reflects the simplicity and intensity of traditional Chinese cooking.