China
Sichuan mouthwatering chicken
Poached chicken with Sichuan pepper, chili oil and toasted peanuts.
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China
Poached chicken with Sichuan pepper, chili oil and toasted peanuts.
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Covered saucepan · sieve · heatproof bowl · knife · food thermometer
5 clear steps
Do not wash raw poultry. Put the chilled chicken in a pot with enough water to cover it, the sliced ginger and half the scallions and peppercorns. Bring to a boil, then simmer initially for 20 minutes; continue until the thickest meat reaches 74°C.
Cool the cooked chicken quickly in clean drinking-water ice water, then drain and cut into serving pieces with clean utensils. Refrigerate while preparing the sauce; do not leave the chicken at room temperature.
Toast the peanuts over low heat until fragrant without burning; cool, peel and chop. Chop the remaining scallion and mince the garlic.
Warm the 20 ml oil and gently fry the remaining scallion, peppercorns and half the garlic. Strain into a heatproof vessel, let the oil stop smoking if necessary, then carefully stir it into the chili powder without scorching it. Strain if desired.
Mix the chili oil with remaining garlic, soy sauce, vinegar, sugar, MSG, ground pepper and salt and sesame oil to taste. Let the sauce cool, spoon it over the chicken, and scatter with peanuts and cilantro. Serve promptly.
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