This traditional Chinese cuisine is easy to prepare. A thick, spicily hot sauce is poured over tender chicken pieces. Serve with recently prepared white rice.
| Prep Time: | 20 mins |
| Cook Time: | 47 mins |
| Total Time: | 1 hr 7 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (2 pound) whole chicken
- 1 (3/4 inch thick) slice fresh ginger, crushed
- 1 teaspoon Sichuan peppercorns
- ¼ cup soy sauce
- ¼ cup chile oil
- 2 tablespoons white sugar
- ¼ teaspoon monosodium glutamate (MSG)
- ¼ teaspoon Sichuan peppercorn oil
- 6 spring onions (white parts only), cut into 3/4-inch pieces
- 1 teaspoon toasted sesame seeds, or to taste
Instructions
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 973 mg |
| Sugars | 7 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
For ease I would rate this at five, but the complexity of the flavor isn’t quite there, still very good just more of a one note dish. I halved the recipe and found I was able to cut back on the cooking time. instead of discarding the water after the second boil, I saved it and plan to use it for soup later. Thanks for sharing Jin.