The Shanzhai version of Chongqing roast chicken is just as delicious, but it’s not so spicy. It’s more suitable for Cantonese’s eating habits.


500g chicken
200g mushroom
200g Pleurotus ostreatus
1 dried chili
15 Chinese prickly ash
1 piece of ginger
1 chive
1 garlic
1 teaspoon bean paste
30 ml vegetable oil


Step 1
Wash and chop the chicken

Step 2
Prepare a pot of water, chicken under cold water, heat, blanch to remove blood foam and impurities

Step 3
Take out the drain water and set aside. Smash the ginger, cut the onion and garlic into sections, and chop the dried pepper

Step 4
Stir fry chicken with oil and water

Step 5
Saute with ginger, garlic and green onion

Step 6
Next spoonful of bean paste, turn well

Step 7
Under the dry pepper, pepper, stir fry

Step 8
Turn ingredients around in a hot casserole, add hot water without chicken, cover and cook for 15 minutes

Step 9
Put in the mushroom

Step 10
Cooked mushroom can be