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

  1. 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
  2. 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.
  3. 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 :)

Updated: