Mouth Watering Chicken (口水鸡)
Ingredients
Chili Oil
- 1/3 cup
- cooking oil
- 1/3 cup
- chili flakes
- 1 tbsp
- Sichuan peppercorns
Chicken Stock
- 1 pot
- water
- 3 stalks
- spring onion
- 12g
- ginger
- 1 piece
- star anise
- 1 tsp
- salt
- 1kg
- Boneless, skinless chicken thighs or chicken breasts (but if using breasts, the stock won't be as flavourful)
Main
- 4 cloves
- garlic
- 15g
- ginger
- 1/2 tsp
- sugar
- 1/2 tsp
- salt
- 2 tbsp
- light soy sauce
- 1 tbsp
- sesame oil
- 1 stalk
- chinese parley (Chopped)
- 1/4 cup
- stock
- 2 tsp
- black vinegar
- 1 tbsp
- Chinese spicy bean paste (豆瓣酱）
- 1 bowl
- ice water
- 1 tbsp
- chili powder (optional)
Method
- 01
**Preparation.** Peel the ginger and garlic
- 02
Blitz the ginger and garlic in a food processor until it is very fine
- 03
**Making the Chili Oil.** In a small cold pan, add the oil, Sichuan peppercorns and the chilli flakes
- 04
Heat under medium heat or until the oil changes into a light red
- 05
Place the finely blitzed ginger and garlic in a small bowl
- 06
Pour the hot chili oil through the strainer into the ginger and garlic
- 07
**Making the chicken stock.** Place the stock ingredients in the pot of water (of if you have a wide pot is better because it will evaporate faster)
- 08
Once the water is boiling, add in the chicken thighs
- 09
Boil about 8-10 minutes
- 10
Remove the chicken and let it rest
- 11
Reduce to concentrate the remaining liquid, you want about 1/4 left
- 12
**Assembling.**
- 13
Once the chicken is cooled, cut it into slices, about finger width
- 14
Then pour the reduced stock and chili oil over it
- 15
Serve with rice and Blanched Asian Vegetables because that sauce is great with blander veges too
Notes
- The ginger and garlic amounts are just a guide, being precise with either isn't a big deal.
- You can flip the order a bit, render the fat from the chicken thighs first before boiling. Then use that with some neutral oil for the chili oil.