Ciba Chili Paste gets its name from its sticky, cohesive texture, which resembles freshly pounded glutinous rice cake (cíbā). Unlike dry chili flakes or smooth purées, it is a coarse, moist paste made by rehydrating whole dried chilies and pounding or grinding them together with fresh ginger and garlic, then slowly frying the mixture in oil until fragrant and glossy.

It is primarily used to make the classic Guizhou dish, Guizhou Spicy Chicken (贵州辣子鸡 — Guìzhōu Làzǐ Jī). The defining ingredient is cíbā làjiāo, which is cooked with the chicken until the meat becomes deeply infused with chile and coated in a rich, glossy red mixture.

Note on heat: Despite its vivid red color, Ciba chili paste isn’t necessarily fiery hot. Made with moderately hot dried chilies, it develops a deep, roasted chile flavor with a warm, lingering heat rather than an overwhelming burn. The exact heat will depend on the chilies you use. Think of Ciba lajiao as a flavor-building ingredient first and a heat source second.

Ready to make the essential Guizhou Spicy Chicken? Guizhou Spicy Chicken-Guìzhōu Làzǐ Jī)

An excellent source, and my source, for your authentic Chinese dried chillies is, https://www.themalamarket.com

Here’s a few recipes from nearby regions:

Hunan Stir-Fried Shrimp with Chopped Green Chilies (青剁椒虾)

Making Duo Jiao: Hunan Fermented Chopped Chilies

Hunan Pork Belly with Seared Peppers

Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry

Spicy Sichuan Fish – Lucky Dragon’s Speciality

Kung Pao Chicken- Authentic Sichuan Recipe

Sichuan Yu Xiang Eggplant Recipe (Fish-Fragrant Eggplant)

Sichuan Chicken: Velveting-The Chinese Trick to Perfectly Tender Chicken

And of course, My Favorite Recipes

Ingredients:

3.5 oz/100g Dried Red Chilies. A balanced blend works best:

2 oz/60g Mild/Aromatic Chilies: Guizhou Huaxi chilies or Sichuan Erjingtiao (for deep red color, fruity aroma, and thick flesh).

1.5oz/40g Hot Chilies: Guizhou Xiaotianjiao (Facing Heaven) and Lantern Chillies. An even mix is good. 

10 cloves Garlic, peeled.

2 inch piece Ginger Root, peeled and sliced.

1 cup Oil, peanut, rapeseed oil (caizi you), or neutral vegetable oil.

1 Scallion (cut into batons)

1 whole Star Anise

1 small piece Cinnamon/Cassia Bark

1 tsp whole Sichuan Peppercorns.

Preparation:

Clean and Rehydrate the Chilies:

Snip stems off the dried chilies. Shake out excess seeds, if you prefer milder heat, or leave them in for maximum pungency. I left mine in and it wasn’t too spicy. 

Place chilies in a pot, cover with water, and bring to a soft boil.

Reduce heat to medium-low and simmer for 8–10 minutes until the chili skins are plump, soft, and fully pliable.

Drain thoroughly in a colander. Let them sit for 10–15 minutes to shed surface moisture (excess water will cause splattering during the oil fry). I found that tipping the colander back and forth helped remove the water. 

Grind to a “Cíbā” Mash:

Mortar and Pestle (Traditional): Add the drained chilies, ginger slices, and garlic cloves. Pound steadily until the fibers break down and bind into a sticky, coarse, textured paste.

Food Processor (Modern): Add chilies, ginger, and garlic to the bowl. Pulse in short 1-second bursts, scraping down the sides, until coarsely chopped and clinging together. You don’t want a purée, you want distinct chili skin flecks and garlic bits for texture.

Fry the Ciba Paste:

Heat the oil in a wok or heavy skillet over medium heat (around 150°C / 300°F).

Add the scallion, star anise, cassia bark, and Sichuan peppercorns. Fry gently for 3–4 minutes until aromatic and browned, then strain out and discard the solids.

Lower the heat to medium-low. Add the ground chili paste to the warm oil.

Stir regularly with a wooden spoon or spatula to keep the garlic and chili solids from sticking or scorching.

Fry gently for 10–15 minutes. As the moisture evaporates, you’ll see the oil will turn an intense ruby red. The raw garlic/chili aroma will change into a rich, roasted fragrance.

Remove from heat once the paste is glossy and the water is cooked out.

Let cool completely, then transfer the paste along with all of the red oil to a clean glass jar. Refrigerate, keeping the chili solids fully submerged beneath the oil. Use within 2 weeks.