Description
Modern rendition of Sichuan Spicy Chicken
Ingredients
Scale
- 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 Tbsps ( 120 ml ) soy sauce
- 2 1/2 Tbsps ( 37.5 ml ) Zhenjiang Vinegar
- 4 Tbsps ( 60 ml ) cold boiled water
- 2 Tbsps ( 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 Tbsps ( 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