TOTAL TIME: 25 minutes
YIELD: 2 servings
CALORIES: 420 kcal per serving
SPICINESS:
A beloved Sichuan cold dish known for its bold layers of flavor. Though it calls for a wide variety of seasonings(spices, aromatics, and sauces that bring together sweetness, heat, fragrance, and numbing tingles), the preparation itself is surprisingly straightforward. In under 30 minutes, you can create a dish that is both vibrant in taste and refreshingly easy to master.
INGREDIENTS 备菜
| Item 配菜 | Amount 用量 |
|---|---|
| Chicken Thigh 鸡腿肉 | 2 |
| Scallions 香葱 | 2 |
| Ginger 姜 | 5 – 6 slices |
| Sichuan Peppercorn 花椒 | 5 g |
| Garlic 蒜 | 2 cloves |
| Cilantro 香菜 | 1 – 2 |
| Bird’s Eye Chilies 小米辣 | 2 |
| Sichuan Peppercorn Oil 花椒油 | 1 tbsp |
| Crisp Chili Oil 辣椒油 | 1 tbsp |
| Sesame Oil 芝麻油 | 1 tsp |
| Light Soysauce 生抽 | 1 – 2 tbsp |
| Vinegar 香醋 | 1 tbsp |
| Cooking Wine 料酒 | 1 tbsp |
| Sugar 白糖 | 1 tsp |
| Salt 盐 | 3 g, as needed |
| Roasted Peanuts 熟花生 | as needed |
| White Sesame 白芝麻 | as needed |
- Since this recipe calls for quite a few seasonings, I’ve put together a list of my go-to ingredients with online purchase links for easy reference:
- It’s best to use boneless chicken thighs for this dish – they have more fat, which makes the meat juicier and more tender.
- If you can’t handle too much heat, simply reduce the amount of chili peppers and chili oil to suit your taste.
- 这道菜需要的调料比较多，所以我整理了一份常用调料清单，并附上了网上购买链接，方便大家直接参考。链接如上。
- 鸡肉建议选用去骨鸡腿肉，油脂更丰富，口感更嫩滑，味道也更佳。
- 如果吃不了太辣，可以适当减少辣椒和辣椒油的用量。
INSTRUCTIONS 做法
1. Start with cold water in a pot. Add a piece of scallion, three slices of ginger, and a few Sichuan peppercorns, then place in the chicken thighs. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. Turn off the heat and let the chicken sit in the hot broth for another 8 minutes. 冷水入锅，加入一段葱、三片姜和几粒花椒，再放入鸡腿。大火烧开后转中火煮约10分钟，关火后继续焖约8分钟。
2. Once cooked, immediately transfer the chicken into an ice bath to cool it down completely. This step helps the meat contract quickly and gives the skin a springy texture. 鸡腿焖好后立即捞出，放入冰水中彻底冰镇，使鸡肉快速收紧，鸡皮更有弹性。
3. After cooling, drain thoroughly, slice the chicken, and arrange it on a serving plate. 待鸡肉完全冷却后沥干水分，切片摆盘。
4. Finely mince the bird’s eye chilies, cilantro, ginger, garlic, and scallions. Roughly crush the roasted peanuts and set aside. 小米椒、香菜、姜、蒜、香葱切成细末；熟花生压成粗碎备用。
5. In a bowl, mix all the seasonings (except sesame seeds and crushed peanuts) with a few spoonfuls of the chicken broth from step 1 to form the sauce. 将除白芝麻和花生碎外的所有调味料放入碗中，加入少许第一步煮鸡腿的鸡汤，调匀成酱汁。
6. Pour the sauce over the chicken slices, then garnish with white sesame seeds and crushed peanuts before serving. 将调好的酱汁淋在鸡肉上，最后撒上白芝麻和花生碎即可。
Voila! Bon appétit!
Tips:
- In the first step, adjust the cooking time according to the size of the chicken. The chicken is ready when a chopstick can pierce through the thickest part easily with no blood oozing out. It is crucial to start with cold water. 具体时间可根据鸡腿大小适当调整。焖至鸡肉最厚处用筷子能轻松扎透且无血水渗出即可。请务必用冷水下锅。
- Prepare the ice in advance, and use plenty for best results. 冰块需提前准备，建议多备一些。
- Adjust the proportions to taste, but the hallmark of Mouthwatering Chicken lies in its numbing heat, bold spiciness, and a hint of sweetness. 调味可按个人口味调整，但“麻辣鲜香、香辣带甜”是口水鸡的风味特色。
the Soycialist 