Zhuotong Chicken 卓筒鸡
Zhuotong Chicken is featured among the local specialties of Sichuan.
Zhuotong Chicken (卓筒鸡) appears in the salt-culture cooking of Daying (大英). Suining’s culture and tourism bureau (遂宁市文化广播电视体育和旅游局) presents a pastry-wrapped version in which fried chicken, peppers and onion are coated in mixed-flavour guaiwei sauce (怪味汁), wrapped in pastry and baked with cheese.
How it is made
A chicken leg is boned, diced and seasoned with ginger and scallions. The pieces are fried until crisp outside and tender within, then drained. Diced green pepper, red pepper and onion are stir-fried before the chicken returns to the pan with the sauce, which is reduced until thick.
Strips are cut into both sides of a pastry sheet. The chicken mixture is enclosed in it, cheese is sprinkled over the top, and the parcel is baked for about ten minutes before being cut and plated.
Where it comes from
Daying developed this dish as part of its interpretation of Zhuotongjing salt-well culture (卓筒井). The eighteen-dish Zhuotong Banquet (卓筒宴) also includes a fresh-bamboo-shoot version of the chicken. Its dishes use methods including pan-frying, braising, stir-frying, steaming and deep-frying, with bamboo serving vessels.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.