Sichuan Poached Chicken
Delicious aromatic poached chicken served with savory sauce and Sichuan chili oil
Ingredients
For the chicken:
- 1 whole chicken neck and gizzards removed
- 4 inch piece of ginger washed and sliced
- 2 tbsp Shaoxing wine optional
- 1 tsp salt
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy vinegar
- 1 tbsp tahini or peanut butter
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 2 inch piece ginger peeled and minced
- 1/2 tsp ground Sichuan peppercorn powder more to taste
- 1/4 cup chicken broth from cooking the chicken
For the chili oil:
- 1/2 cup canola oil
- 1/4 cup Sichuan chili flakes
To serve:
- hot white rice
- sliced scallions
Instructions
- To make the oil, heat the canola oil and chili flakes in a sauce pan over low heat until it starts to bubble a little. Turn off and let sit for 30 minutes, then strain out the chili flakes and keep the oil.
- Place the chicken in a stock pot along with the ginger, Shaoxing wine and salt and cover with water. Heat to a simmer, reduce as low as you can, and cook for 1-1.5 hours until the wings and legs pull apart easily when you grab them. Cool the chicken and remove the meat in large chunks and place on a platter.
- Strain the broth and use some for the sauce and freeze the rest for the next time you need chicken broth. Combine all the sauce ingredients and mix well.
- Pour sauce over the chicken then top with sliced scallions and drizzle over a few tbsp of chili oil. Serve with rice and the extra oil on the side as well as some extra ground Sichuan peppercorn powder.