Green chile bubble explode how to#

Green chile bubble explode how to#

She also shows how to cut up a whole lobster for use in this dish, cracking each shell as you go, should you be so lucky as to have access to quality live lobster.

So first I went to YouTube and found this video of a Chinese cook making a homestyle version of fried lobster, which was very helpful. I have my own tried-and-true recipes for Chongqing chicken ( here and here), so I would base it on those.īut I didn’t know how to fry shellfish the Chinese way. I can do that! My house is bursting with Sichuan chilies, and the fat red lantern chilies would be perfect for this “pillowcase” overload. branch of the venerable Beijing duck house, but he had this to say about the lobster: “My favorite dish may be the seafood variation on the Sichuan classic Chongqing chicken called Hot and Spicy Lobster: a cut-up lobster stir-fried with nearly enough dried chiles to fill a pillowcase.” The New York Times’s Pete Wells did not care one bit for the duck at the first U.S.

And the only thing better than deep-fried lobster is deep-fried lobster covered in fried garlic and Sichuan-pepper chili oil. How brilliant! The only thing better than lobster is deep-fried lobster. But when I read this idea-Chongqing chicken where the chicken is replaced by lobster-I couldn’t get it out of my mind. My latest such obsession is Chongqing Lobster-though in this case I didn’t even eat it, but merely read about it in a review of New York’s new DaDong restaurant. We all know what it’s like to get inspired by a dish in a restaurant and feel you have to figure out its secrets for yourself so you can make it anytime the craving hits.