This is one of those dishes that you crave from Sichuan restaurant, and now you can make it at home。
Serves 3-4,
- 700g chicken thighs
- 20g ginger, thinly sliced
- 30g spring onion, roughly chopped
- 3 tablespoon Chinese cooking wine绍兴酒
- 1400g water (twice of the weight of the chicken)
- 1 teaspoon salt
- 1 cup ice
- 1 teaspoon sesame oil 香油
- 2 tablespoon light soy sauce 生抽
- 2 tablespoon rice vinegar (or white wine vinegar) 白醋
- 2 tablespoon Chinkiang vinegar(or balsamic vinegar )镇江香醋
- 5 tablespoon Sichuan chili oil (separate recipe) 红油
- 1/2 teaspoon sugar
- 1 tablespoon roasted peanuts, roughly chopped
- 1 tablespoon chopped Cilantro for garnish
Method
- Add chicken thighs and water in a big pot and bring it to boil. Skim the foam from the water, add ginger, spring onion, cooking wine and salt. Turn it to low heat, cover the lid and cook for about 8-10 minutes
- Turn off the heat and leave the pot on the stove for another 10 minutes
- Plunge the chicken into iced water for 2 minutes
- Remove the chicken from the water. Pat dry with kitchen towel
- Place the chicken on a cutting board with flesh facing up
- Debone the chicken thighs
- Flip the chick thighs with skins facing up
- Brush the skins with sesame oil
- Gently slice the chicken thighs in 1cm thick
- Mix light soy sauce, rice vinegar, Chinkiang vinegar, sugar and Sichuan chili oil in a bowl
- Add 2/3 of the above sauce in a serving plate
- Place sliced chicken on the serving plate
- Pour the rest 1/3 sauce on the chicken
- Sprinkle cilantro and peanuts onto the chicken
Tips
- Keep the chick stock – it can be stored in the fridge and reused for cooking rice or other dishes.
- Chicken thighs can be substituted with chicken thigh fillet (leave the skin on) if you are not sure of how to debone the chicken
- Substitute rice vinegar with white wine vinegar if the former is not available.
- Substitute black Chinkiang vinegar with balsamic vinegar if the former is not available.
lets-playdough.com 