Sichuan Chicken in Red Oil Sauce
15 mins 4 to 6 SERVINGS
- 450g chicken thigh, skin-on or boneless, skinless
- 4 dried chilli peppers
- 2 slices ginger
- 4 green onions
- 1 bay leaf
- 1 tsp salt
- 1/2 tbsp Sichuan peppercorns
- 3-4 tbsp chilli oil with 2 tbsp chilli flake residue
- 2 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 1 tbsp Chinkiang or black vinegar
- 3 cloves garlic, grated
- 1 tsp ginger, grated
- Chopped cilantro, for garnish (Optional)
- Place chicken in a small pot and add water to cover. Add the remaining ingredients for the chicken and cook over medium high heat until bringing to a boil.
- Turn to medium low heat and simmer for 20-25 minutes, until the chicken is just cooked through. Test by inserting a knife into the thickest part of the chicken and checking whether the juice runs clear. If it is clear, the chicken is cooked.
- Prepare an ice bath while boiling the chicken by adding ice into a big bowl, with water to cover.
- Mix all sauce ingredients in a small bowl.
- When the chicken is cooked, transfer it into the ice bath using a pair of tongs. Set it aside for 10 mins, until the chicken is completely cooled down. This helps to tighten the meat, making the texture more delightful and also stops the chicken from cooking, preventing overcooking.
- Transfer the chicken onto a cutting board. Remove the bones using a paring knife then slice chicken into 1 or 2 cm pieces. Then, transfer chicken to a small bowl.
- Pour sauce over chicken and garnish with cilantro.
- Serve cold as an appetiser.