Saliva Chicken-Mouthwatering Chicken

• Gluten free

• Meat

  • 1 Chicken around 2 pound

• Produce

  • 2 Bay leaves
  • 4 Chili pepper, dried
  • 1 Coriander
  • 2 Garlic cloves
  • 4 Ginger, slices
  • 2 slices Ginger
  • 1/2 tbsp Green onion
  • 2 Green onions
  • 1 Peanuts, toasted and crushed

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 1/2 tsp Chinese five spice powder
  • 1 pinch Salt
  • 1 Sesame seeds, white toasted
  • 1 tbsp Sesame seeds
  • 1 1/2 tsp Sichuan peppercorn
  • 2 Star anise
  • 1/2 tsp Sugar
  • 4 tbsp Szechuan style chili oil

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vinegar, Black

• Nuts & Seeds

  • 1 tsp Cumin

• Beer, Wine & Liquor

  • 3 tbsp Cooking wine

Found on chinasichuanfood.com

Description

Ingredients

• 1 chicken around 2 pound
• 4 ginger slices
• 2 green onions
• 1 tablespoon cooking wine
• Peanuts, toasted and crushed
• White sesame seeds, toasted
• 2 slices of ginger
• 2 star anise
• 1 teaspoon cumin
• 4-6 dried chili pepper
• 2 bay leaves
• 2 tablespoons chili powder
• 1 and 1/2 teaspoon Sichuan peppercorn (or powder)
• 1 and 1/2 teaspoon Chinese five spice powder
• 1 tablespoon sesame seeds
• 4-6 tablespoons Szechuan style chili oil
• 2 tablespoons black vinegar
• 1 tablespoon sesame oil
• 2 tablespoon cooking wine
• 1/2 teaspoon sugar
• pinch of salt
• 1 tablespoon light soy sauce
• 2 garlic cloves, smashed
• 1/2 tablespoon minced green onion
• Minced coriander

Directions

• In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
• In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn(4-5) and dry red peppers, pour in around 1 cup of oil and heat until hot over slowest fire (if the spices are overheated, they become bitter). Discard all the spices and leave the oil only.
• Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.
• Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
• In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.
• Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.
• Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.
• Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!