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The Hirshon Sichuan Mouthwatering Chicken – 口水鸡


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 2 pounds chicken breasts or thighs (skin-on, bone-in)
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 2 scallions, chopped into lengths
  • 2 tablespoons grated ginger
  • 1 teaspoon kosher salt
  • ***
  • Chili oil:
  • 2 slices ginger
  • 2 star anise
  • 1 teaspoon cumin seeds
  • 46 dried chili pepper
  • 2 bay leaves
  • 2 tablespoons chili powder
  • 1 ½ teaspoon Sichuan peppercorns, ground into powder
  • 1 teaspoon Chinese five spice powder
  • 1 tablespoon sesame seeds
  • ***
  • Other ingredients for the Sauce:
  • 5 tablespoons Sichuan chili oil
  • 1 tablespoon green Sichuan pepper oil – (Chinese: 花椒油, marketed as either “Sichuan pepper oil”, “prickly ash oil”, or “huajiao oil”)
  • 2 tablespoons black Zhenjiang (Chinkiang) vinegar – again, TFD uses only the finest, 6 year aged version of this vinegar
  • 1 tablespoon sesame oil, Kadoya brand preferred
  • 2 tablespoon Shaoxing rice wine
  • ½ teaspoon sugar
  • pinch of salt
  • 1 tablespoon soy sauce
  • 2 garlic cloves, smashed
  • ½ tablespoon minced green onion
  • 3 “thousand year old” duck eggs, chopped (optional)
  • Minced coriander
  • Peanuts
  • White sesame seeds

Instructions

  1. Sichuan chili oil:
  2. In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
  3. In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.
  4. Pour the hot oil directly to the powder mixture in the small bowl. Set the Sichuan chili oil aside.
  5. Prepare the chicken:
  6. In a large pot, add the chicken, green onions, ginger and Shaoxing wine. Then pour in enough water to cover the chicken.
  7. Bring to a boil over medium heat and cook for 8 minutes. Turn off the heat, cover the lid and let the chicken cook for 20 minutes more.
  8. In a large bowl big enough to hold the chicken pieces, prepare iced water. Transfer the chicken to the ice water bath and soak it for at least one hour, turning the pieces over several times during the process until the chicken is completely cooled down and adding more ice as needed. Cut into chunks and put the pieces in the serving bowl.
  9. Mix all sauce ingredients together – reserve the extra, remaining chili oil for another recipe or use.
  10. Toast peanuts and white sesame seeds in a hot pan until the aroma is strong and then crush them with a rolling pin or crusher.
  11. Pour the sauce over the chicken and garnish with toasted crushed peanuts, the optional chopped thousand year eggs and sesame seeds.
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