poached chicken in chili sauce





poached chicken in chili sauce


One of the most famous Szechuan style chicken dishes–poached chicken in chili sauce.     The cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist, the bright spring onions and brown rice vinegar enliven the rich oil-slicked sauce, and the roasted grown Sichuan pepper is the final electrifying touch to the plate, giving the dish its signature ma la.



2 large chicken legs (around 2 lbs.  use boneless if you prefer)
4 ginger slices
2 green onions
1 tablespoon cooking wine
Peanuts, toasted and crushed
White sesame seeds, toasted

for the Sauce
4-6 tablespoons Szechuan style chili oil
2 tablespoons black vinegar
1 tablespoon sesame oil
2 tablespoon cooking wine
½ teaspoon sugar
pinch of salt
1 tablespoon light soy sauce
4 garlic cloves, smashed
½ tablespoon minced green onion
Minced coriander



Step 1:     In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes. Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.  In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.




Step 2:   Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.   Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.   Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!