Xiang La Tu Ji

Xiang La Tu Ji is a fiery Hunan dry-wok classic that combines flash-fried chicken and rabbit with a generous fistful of dried red chiles, Sichuan peppercorns, fermented black beans, and aromatics. The technique — firing the meat at scorching heat until caramelised and fragrant before aromatics are added — is the foundation of Hunanese wok cookery, producing a dish that is intensely flavoured, slightly chewy, and impossible to stop eating.

Serves: 4

Ingredients

• 500g (1 lb) chicken pieces, bone-in, chopped through the bone into 3cm (1-inch) pieces
• 300g (10 oz) rabbit pieces, bone-in, chopped similarly (or substitute more chicken)
• 20-30 dried red chiles (whole, broken in half)
• 1 tsp Sichuan peppercorns
• 2 tbsp (30ml) fermented black beans (douchi), rinsed
• 6 cloves garlic, thinly sliced
• 4cm (1.5-inch) piece of ginger, julienned
• 4 spring onions (scallions), cut into 3cm pieces
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tbsp (15ml) light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 3 tbsp (45ml) neutral oil

Instructions

1. Pat chicken and rabbit pieces completely dry. Season lightly with salt.
2. Heat a wok over the highest possible heat until smoking. Add 2 tbsp oil and fry the meat in a single layer — do not stir for 2-3 minutes. Toss and continue frying 5-6 minutes total until the pieces are deeply golden and caramelised. Remove and set aside.
3. Add remaining 1 tbsp oil. Fry dried chiles and Sichuan peppercorns 30-45 seconds until fragrant and just darkened.
4. Add fermented black beans, garlic, and ginger. Stir-fry 1 minute.
5. Return the meat to the wok. Add Shaoxing wine and toss vigorously 1 minute.
6. Season with light soy sauce, dark soy sauce, and sugar. Toss to coat evenly.
7. Add spring onions and stir-fry 30 seconds more. Serve immediately with steamed white rice.

Cook's Notes: Bone-in meat is essential — it keeps the pieces moist and adds flavour. The dried chiles are mostly for fragrance; warn guests not to eat them whole. High heat throughout is the key to the characteristic Hunan caramelised crust.