Chongji
Ingredients: chicken, scallion, ginger, xiangchunzi (Chinese toon seeds), white pepper · 150 min cook time · 450kcal · ~₩16,200
Ingredients
3kg chicken, 1줄기 scallion, 1조각 ginger, 15g xiangchunzi (Chinese toon seeds), 2g white pepper, 3g Sichuan pepper, 0.75tsp salt, 0.75tsp chicken bouillon powder, 0.25tsp MSG, 1.5tbsp toasted chili powder (hulajiao), 0.25cup rapeseed oil, 1개 spicy red xiaomila millet chili, 2개 green medium chilis, 1tbsp toasted chili powder
Instructions
1. Add the chicken to cool water together with a bit of scallion and ginger. Bring to a boil and skim, then let it cook for 90 minutes, flipping every so often.
2. Remove the chicken and let it dry for at least 30 minutes, or a couple of hours.
3. Shred the chicken into pieces. Separate the skin and slice it with a knife.
4. To a large mortar, add fifteen grams of toon seeds, two grams white pepper, three grams Sichuan pepper, ¾ tsp of salt, ¾ tsp chicken bouillon powder, and a quarter teaspoon MSG. Pound until powdery.
5. Add a tablespoon and a half of toasted chili powder (hulajiao) to the mortar and give it a quick pound to mix.
6. Heat a quarter cup of rapeseed oil until it's smoking. Pour it into the mortar and mix well.
7. Add the shredded chicken to the mortar and mix quickly. Then add optional fresh sliced chili peppers (one spicy red xiaomila millet chili and two green medium chilis), together with another tablespoon of toasted chili powder and the chicken skin.
8. Pound everything together thoroughly until the fresh chilis are well broken up.
9. Move to a serving plate.
Source: Watch the original video