2013/05/09

FOOD l SICHUAN SPICY CHICKEN





STEP 1)    POACHING LIQUID:


Ingredients:
·       Ginger x 3 slices
·       Scallion x 2
·       Black cardamom / grass fruit x 1 pc
·       Dried orange peel x 2 pcs
·       Salt x 2 table spoon
·       Star anise x 2
·       Shaohsing rice wine x 1 table spoon
·       Ice
  1. Boil 1500 ml water
  2. Put all ingredients into the water
  3.  Boil chicken legs x 4 for 20 mins, under very low heat. (if whole chicken, boil around 25 mins)
  4.  Turn off heat and let chicken legs poach in the soup for another 15 mins
  5. Remember to SAVE SOUP FOR LATER USE
  6.  Put chicken legs into iced water to cool down 
  7. Remove chicken legs from ice water and keep in fridge until later use

STEP 2)  FRIED HOT CHILLI SAUCE


Ingredients:
·       chili powder x 2 tea spoon
·       hot water x 2 table spoon
·       oil x 4 table spoon
·       ginger x 5 slices
·       garlic x 5 slices
·       Sichuan peppercorn powder x 2 tea spoon
·       Fresh sliced chilli x 1 tea spoon
·       Hot chilli oil x 1 table spoon
  1. SAUCE A: Mix chilli powder x 2 tea spoon and hot water x 2 table spoon.  (save for later use)
  2. Heat the frying pan and put oil x 4 table spoon, sesame oil x 1 tea spoon. And then add ginger x 5 slices, garlic x 5 slices, fry into gold color. Take out the ingredients, add chilli oil,  leave cooked oil in the pan.
  3. Put SAUCE A and Sichuan-peppercorn powder into the pan until it shows bubbles, and then add sliced fresh chilli. Cook around 30 second. (SAVE FOR LATER USE)

STEP 3) FRIED SESAME & PEANUTS


Ingredients:
·       Peanuts x 1 tea spoon
·       Sesame x 1 tea spoon

1. Add a bit of oil intro frying and toast peanuts, sesame until fragrant and golden (SAVE FOR LATER USE)

STEP 4) FINAL


Ingredients:
                    ·       Coriander
  1. Plate chicken legs onto the plate
  2. Mix chicken soup x 100 ml with FRIED HOT CHILLY SAUCE and pour onto the chicken legs
  3. Add TOASTED SESAME & PEANUTS on top
  4. Add coriander as garnish

NOTES:

-   Can eat right away but can leave in the refrigerator overnight for flavors to seep into   
  chicken for even better taste

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