Sichuan Peppercorn Cold Chicken

Sichuan Peppercorn Cold Chicken

Ingredients

• 2 chicken legs (thighs)
• 2 tbsp chili powder
• 10g white sesame seeds
• 2 tbsp light soy sauce
• 3g salt
• 3 tbsp Sichuan peppercorn oil
• 1/2 tbsp oyster sauce
• 1 tbsp sugar
• 3 cloves garlic
• 1 stalk scallion
• 3 slices ginger
• 5 Erjingtiao chilies
• 3 xiaomi chilies (bird eye)

Instructions

1. Debone the chicken legs. Place ginger slices and scallion segments into a pot.
2. Place the chicken into cold water, add cooking wine.
3. Once the water boils, skim off the foam. Reserve a little of the chicken cooking broth – you will need it later.
4. After the chicken is cooked through, plunge it into cold water (ice water is best).
5. Cut the chicken into pieces.
6. Optionally line the serving plate with enoki mushrooms, or thinly sliced lotus root or potato – any vegetables you like.
7. Add 2 tablespoons of chili powder to a bowl.
8. Add 2 tablespoons of toasted white sesame seeds.
9. Mince the garlic into small pieces.
10. Heat oil in a wok and fry green Sichuan peppercorns (tengjiao) until fragrant.
11. Pour the hot fragrant oil over the chili and sesame mixture to bloom the spices.
12. Add 3 tablespoons of Sichuan peppercorn oil.
13. Add 2 tablespoons of light soy sauce.
14. Add 1 tablespoon of sugar to enhance the umami.
15. Add a small pinch of salt.
16. Add 1/2 tablespoon of oyster sauce.
17. Add 1 tablespoon of the reserved chicken broth. Mix all the seasonings together well, then pour the sauce over the chicken. Refrigerate for one hour for the best flavor!