Szechwan Steamed Chicken with Chili Recipe
The famous Steamed Chicken, also know as ‘KouShui Chicken’, is a Sichuan flavor cold dish. Fresh tender chicken meat combine with spicy red oil and tailored seasoning. It tastes hot, spicy, fresh, fragrant, tender, and cool.
2 chicken leg
4 sliced ginger
2 tablespoons Sichuan pepper
2 slices sliced ginger
2 fresh red chili
1 tablespoon zanthoxylum oil
1 tablespoon chili oil
1 teaspoon sesame oil
1.5 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon cooking wine
1 teaspoon white sugar
1/2 teaspoon salt
- Adjust the cooking time based on the size of the chicken. In order to make chicken meat tender, do not cook too long,
- Prepare ice water in advance since it is the key to make chicken tender. If you don’t have ice water, you can use cold water.
- You can adjust the seasoning based on your preference. But the original taste is fresh, hot and spicy.
Fill the pot with cold water. Add the onion, ginger, and pepper, then add the chicken leg. Bring to a boil.
Turn medium heat boil for 10 minutes.
Then turn off the heat and cover to stew for about 8 minutes.
After braising the chicken legs, remove them from the heat and immediately put them in ice water to cool thoroughly.
(This step is important for making meat tender)
Cool and drain. Then tear the chicken into small pieces (or cut into pieces). Place on a plate.
Fresh red pepper, coriander, ginger, garlic, chives cut them into pieces.
Crush cooked peanuts into pieces and set aside.
Put all seasonings into a bowl and add some chicken soup (step 1, chicken leg soup). Mix well (You can adjust seasonings according to your taste).
The authentic taste is spicy, fresh, spicy and sweet.
Pour the sauce over the chicken and sprinkle with white sesame and peanuts.
Enjoy it and family and friends.