Gently poached chicken is served in an aromatic spicy sauce. This is a popular appetizer eaten cold in the Sichuan province of China. This mouth-watering Chili Oil Chicken is mouth-numbing but keeps you wanting more!
Instructions:
- Bring a pot of water to boil along with scallion, ginger, salt, and cooking wine.
- Add in the chicken quarter legs and simmer for 12 minutes.
- To make the sauce- in a bowl combine the sauce ingredients.
- After 12 minutes, cover the pot with the lid, turn off the heat, and let it sit for 15 minutes. To check if the chicken is cooked through, you can poke it with a chopstick at the center to see if the liquid runs clear.
- Place the chicken in an ice bath. Once fully cooled, slice the chicken.
- Put the chicken in a plate with higher sides, pour in the sauce, and enjoy!
Cook, create, kai dong!
