Sichuan Mouth-Watering Chicken

Ingredients 18

• Chicken legs 鸡腿2 个
• Spring onion 葱to taste
• Ginger 姜5–6 slice
• Sichuan peppercorns 花椒to taste
• Garlic 蒜2 个
• Coriander 香菜1 stalk
• Bird's eye chillies 小米椒2 个
• Sichuan pepper oil 花椒油1 tbsp
• Chilli oil 辣椒油1 tbsp
• Sesame oil 麻油1 tsp
• Light soy sauce 生抽1–2 tbsp
• Vinegar 醋1 tbsp
• Shaoxing cooking wine 料酒1 tbsp
• Sugar 糖1 tsp
• Salt 盐to taste
• Sesame seeds 芝麻to taste
• Roasted peanuts 花生to taste
• Water 水to taste

Steps 7

1. 1
   Step 1

   Put the chicken legs in a pot of cold water with spring onion, 3–4 ginger slices and a handful of Sichuan peppercorns. Bring to the boil on high heat, then cook on medium heat for 10 minutes.

   鸡腿和葱段、3到4片姜、一把花椒一起放进冷水锅，大火烧开后转中火煮10分钟。

2. 2
   Step 2

   Turn off the heat and leave the lid on for about 8 minutes. A chopstick should go easily into the thickest part with no pink juice; cook a little longer if not.

   关火盖着焖8分钟左右。用筷子扎最厚的地方，能轻松扎透、没有血水才算熟，不然再多煮一会儿。

3. 3
   Step 3

   Lift the chicken straight into iced water until completely cold. Keep the cooking broth.

   鸡腿捞出立刻放进冰水里彻底凉透，煮鸡的汤留着。

4. 4
   Step 4

   Drain the chicken, tear or cut it into small pieces and put it on a plate.

   鸡腿沥干，撕成或切成小块，装盘。

5. 5
   Step 5

   Finely chop the chillies, coriander, 2 slices of ginger, the garlic and a little spring onion. Crush the peanuts roughly.

   小米椒、香菜、2片姜、蒜和少许葱都切成碎末，花生压成粗粒。

6. 6
   Step 6

   In a bowl, mix the chopped seasonings with the oils, soy sauce, vinegar, cooking wine, sugar, a little salt and some of the chicken broth. Taste; it should be spicy, tingly and a little sweet.

   碗里放切好的料，加花椒油、辣椒油、麻油、生抽、醋、料酒、糖、少许盐，再兑一点鸡汤拌匀，尝一下，要麻辣带点甜。

7. 7
   Step 7

   Pour the sauce over the chicken. Scatter sesame seeds and crushed peanuts on top and serve.

   把调味汁淋在鸡肉上，撒上芝麻和花生碎就可以上桌。