This is a well-known SiChuan dish, featuring the red oil made from chili powder. The red oil smells really good and helps earning the name ‘Saliva’ chicken. Material:
- Chicken thigh/breast: 1.5 lb
- Chili powder: 3 table spoons
- Vegetable Oil: 2 cup
- Scallion, ginger, Star anise (八角), Chinese cinnamon (桂皮)
- White sesame
- Soy sauce, sesame oil, cooking wine, sugar, vinegar
Recipe
- Make the red oil
- slice scallion and ginger
- heat vegetable oil to 250C (480F)
- add ginger and scallion until slightly charred, turn off the heat, and add one star anise and a small piece of chinese cinnamon
- stir and add first tbsp of chili powder
- add the second tbsp of chili powder when the oil cools down to 150C (300F)
- add the last tbsp of chili powder when the oil cools down to 100C (210F) and then add half tbsp of white sesame
- set aside and let it rest overnight
- Cook the chicken
- put the chicken in a pan with lid and add cold water to just cover it. Add a little cooking wine and a pinch of salt and boil on high heat.
- once boiling, turn to low heat and let it boil for 10 minutes, and then turn off the heat. Keep the lid covered and wait for another 7-8 minutes until chicken is fully cooked.
- transfer cooked chicken to a bow of ice water to keep it tender. Once cooled down, cut it into bitable pieces and transfer to the serving plate.
- Make the sauce and serve
- in a separate bowl, combine the red oil (rested overnight), soy sauce, sugar, a few drops of vinegar, sesame oil and salt.
- pour the mixed sauce onto the chicken, and garnish with finely chopped green scallion
- enjoy :)
