On my recent trip to Hong Kong , my friend introduced me to Xi Yan – a modern style Chinese restaurant run by HK Celebrity Chef : Jacky Yu. Xi Yan started as a private kitchen eleven years ago and currently has three other restaurants in Hong Kong and another private kitchen in Singapore. Chef Yu’s private kitchen is one of the most difficult restaurants to reserve in Hong Kong. As I was introduced last minute by my friend, I didn’t get to try his private kitchen. However, I did try out one of his restaurants during my visit : Xi Yan Sweets. One of his signature dishes that I tried really stuck in my mind : Chef Jacky Yu’s modern rendition of mouth-watering Sichuan spicy chicken. In his Sichuan spicy chicken, he added roasted peanuts, century eggs and Shanghai’s mung bean sheets which turned this classic Sichuan’s dish into something new and interesting. The Cantonese century eggs compliment the spiciness while the Shanghainese mung bean sheet absorbs the delightful sauce to bring balance and texture. Just like what chef Yu mentioned in his book: “…Just by listening to or looking at all the ingredients used for this Sichuan’s dish being mixed together will make your mouth water…”
His mouth-watering Sichuan Spicy Chicken dish was featured as a master chef signature dish at Bocuse d’Or in Lyon, France.
Xi Yan Sweets
Shop 1, G/F, 8 Wing Fung Street
Wanchai, Hong Kong
Ph: +852 2833-6299
Opening Hour : 12:00 – 11pm
www.xiyan.com.hk
I got two copies of his cookbooks and I recreated his recipe at home. Below is the recipe of his mouth-watering Sichuan spicy chicken. Enjoy ! 
Recipe slightly modified from “Jacky Yu Xi Yan cuisine highlights”
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Mouth-watering Sichuan Spicy Chicken
- Total Time: 1 hours 30 minutes
- Yield: 4-5 1x
Description
Modern rendition of Sichuan Spicy Chicken
Ingredients
- 1 chicken
- 3 century eggs ( preserved duck's eggs )
- 1 pack mung bean sheets
- roasted sesame seeds
- roasted peanuts
- diced Chinese celery
- few slices of ginger [ optional ]
- 3-4 stalks of green onion ( cut in half ) [ optional ]
Hot and Spicy Sauce
- 8 tbsp ( 120 ml ) soy sauce
- 2 1/2 tbsp ( 37 1/2 ml ) Zhenjiang Vinegar
- 4 tbsp ( 60 ml ) cold boiled water
- 2 tbsp ( 30 gr ) sugar
- 1 tsp ( 5 gr ) ground Sichuan peppercorn
- 1 tbsp ( 15 gr ) finely chopped ginger
- 1 tbsp ( 15 gr ) finely chopped garlic
- 1 tbsp ( 15 gr ) finely chopped Chinese parsley ( cilantro )
- chili oil to taste
- 4 tbsp ( 60 ml ) sesame oil
Instructions
- Wash the chicken and blanch it in boiling water for 30 seconds. Removed immediately and soak in ice water for 1 minute. Return to the pot and bring to a boil. Turn the heat off at once, keep the lid on and leave the chicken to poach for another 45 minutes. Remove and leave to cool. ( Note: you can also throw in some slices of ginger and cut green onion in the boiling water to give extra flavor to the chicken ) Note : Do not overcook the chicken to keep the meat tender. The heat of the stove at each household is different so please regulate the boiling time
- Dice century eggs. Cut mungbean sheets into strips and soak them in boiling water until transparent. Soak in iced water and drain.
- Once the chicken is cooled, remove and shred the chicken meat and transfer to a deep dish.
- Add the century eggs and the mungbean sheets into the dish.
- Mix the hot and spicy sauce well and pour it into the deep dish along the rim. Add 4 tbsps of seasame oil and chili oil ( the amount of chili oil depends on personal preference )
- Sprinkle sesame seeds, peanuts, and diced cilantro on top and serve.
Notes
- If you want a stronger flavor, use more ground Sichuan peppercorn
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
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Frequently Asked Questions
What are century eggs and what do they contribute to this dish?
Century eggs (preserved duck eggs) are a Cantonese ingredient with a dark, gelatinous white and a creamy, strongly flavored yolk. The article explains that in Chef Jacky Yu’s version, the 3 century eggs are diced and added to the dish specifically because “the Cantonese century eggs complement the spiciness” of the Sichuan sauce.
What are mung bean sheets and how do I prepare them?
Mung bean sheets (also called mung bean noodle sheets) are a Shanghainese ingredient made from mung bean starch. The recipe says to cut them into strips, soak in boiling water until transparent, then transfer to iced water and drain before adding to the dish. The article notes they “absorb the delightful sauce to bring balance and texture.”
Why is the chicken poached rather than roasted or fried?
The poaching method — bring to a boil, turn the heat off, keep the lid on, and leave for 45 minutes — is central to keeping the meat tender. The recipe explicitly warns “do not overcook the chicken” and notes that household stove heat varies, so the off-heat poach is more forgiving than timed boiling. The chicken is also blanched first and shocked in ice water before poaching.
What is Zhenjiang Vinegar and can I substitute it?
Zhenjiang (Chinkiang) vinegar is a dark, mildly sweet Chinese black rice vinegar used in the hot and spicy sauce (2½ tbsp in this recipe). It has a mellow, complex acidity distinct from white or apple cider vinegar. If unavailable, a mix of rice vinegar and a small amount of balsamic is a reasonable approximation.
Hi! Jacky do u teach classes such as making use of spicy spices.
I’d definitely enjoy this…great recipe!