ChopZen: Food Heals Mind, Return to Tranquility.
Food Heals Mind · Return to Tranquility
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Chicken thighs | 3 | ||
Make the sauce: In a bowl, add sliced green pepper and bird’s eye chilies, 1 tbsp minced garlic, 1 tbsp chili powder, 1 tbsp white sesame seeds, and 1 tbsp chopped scallions. Pour hot oil over the mixture.
Add 2 tbsp light soy sauce, 1 tsp sugar, 1 tbsp oyster sauce, a pinch of salt, 2 tbsp Sichuan peppercorn oil, and a few spoonfuls of the chicken cooking broth. Mix well.
Debone the chicken legs and place them in a pot with cold water. Add scallions, ginger, and cooking wine. Bring to a boil over high heat, skim off the foam, then reduce to medium heat and continue cooking for 15 minutes. Remove and soak in ice water for 10 minutes. Trim the roots off the enoki mushrooms, wash them, and cook them in the chicken broth. Remove and lay them at the bottom of a serving bowl.
Cut the chicken legs into small pieces and place them over the enoki mushrooms. Pour the sauce over the top. Letting it sit for about 20 minutes will make it even more flavorful!
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
Store in an airtight container in the refrigerator for up to 3 days. Most Chinese dishes reheat well on the stovetop over medium heat.
