Photograph of the finished Mouthwatering chicken

China · Gà xé xốt dầu ớt hoa tiêu Khẩu thuỷ kê

Mouthwatering chicken

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.5 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.8 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Sesame sauce Sesame sauce 5.6 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Roasted peanuts Roasted peanuts 5.6 oz
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz

Method

  1. 1 Boil the chicken over low heat for 30 minutes, then soak it in ice water for 10 minutes and chop it into pieces, leaving the bone in.
  2. 2 Cutting the chicken into pieces with the bones still on, rather than shredding it, is the way to prepare a steamed chicken dish in Chengdu.
  3. 3 Pour 190-degree oil over crushed dried chilies and Sichuan peppercorns to make chili oil.
  4. 4 Simmer soy sauce with palm sugar for 5 minutes to make a sweet soy sauce.
  5. 5 Mix chili oil with sweet soy sauce, black vinegar, sesame sauce, and a ladle of chicken broth.
  6. 6 Arrange the chicken pieces in a deep dish, pour the sauce over them until they are half covered, and sprinkle with crushed roasted peanuts and chopped green onions.
Start cooking