The quintessential Sichuan classic 口水鸡: a whole chicken gently poached, chilled to keep the meat juicy, and generously coated in an intensely aromatic red sauce made with chili oil, Sichuan pepper, black vinegar, garlic, and sesame.
Ingredients
- 1.8 kg whole free-range chicken
- 2.5 l water
- 50 g fresh ginger
- 1 bunch fresh scallions
- 4 tbsp Shaoxing rice wine
- 12 g fine salt
- 120 ml Sichuan red chili oil
- 45 ml Chinese light soy sauce
- 35 ml Chinkiang black vinegar
- 2 tsp toasted sesame oil
- 18 g granulated white sugar
- 5 cloves fresh garlic
- 2 tsp whole red Sichuan peppercorns
- 50 g unsalted roasted peanuts
- 12 g white sesame seeds
- 0.5 bunches fresh cilantro
Method
- Remove the chicken from the refrigerator to take the chill off. Check the cavity, discard any giblets, rinse only the inside if necessary, and pat completely dry.
- Lightly crush the ginger. Tie the green tops of several scallions into a knot, reserving the remaining parts for garnish.
- Place the chicken into a pot sized to fit it snugly. Add the water, crushed ginger, tied scallion tops, Shaoxing wine, and salt. The liquid should almost completely submerge the bird.
- Bring slowly to a gentle simmer over low heat. Skim off any impurities that float to the surface, then maintain a bare simmer: the liquid should barely tremble and never boil rapidly.
- Carefully turn the chicken once during cooking to ensure even heat distribution. Turn off the heat, cover with a tight lid, and let the chicken finish cooking in the residual heat of the broth. The meat should remain juicy, with no pink juices near the thigh bone.
- Prepare a large basin of ice water. Lift out the poached chicken and immediately plunge it into the ice bath. This halts the cooking, tightens the skin, and locks in moisture.
- Drain the chilled chicken thoroughly and pat dry. Let it rest in a cool spot while you prepare the sauce.
- Toast the Sichuan peppercorns briefly in a dry skillet over medium-low heat until fragrant. Let them cool completely, then grind to a fine powder.
- Grate or pound the garlic into a smooth paste. Ladle out a small amount of the clear poaching broth and let it cool until lukewarm.
- In a bowl, dissolve the sugar in the lukewarm broth. Whisk in the light soy sauce, Chinkiang black vinegar, toasted sesame oil, garlic paste, and ground Sichuan pepper. Stir in the red chili oil along with some of its sediment. Mix until you have a glossy, fluid, intensely aromatic sauce.
- Coarsely chop the peanuts. Toast the sesame seeds in a dry pan if raw. Thinly slice the reserved scallions and pick the fresh cilantro leaves.
- Transfer the chicken to a stable cutting board. Separate the legs and wings, then carve out the breasts with skin attached. Using a heavy cleaver or chef's knife, chop the chicken through the bone into bite-sized pieces, following traditional presentation.
- Arrange the pieces closely in a shallow serving bowl or platter, reforming the shape of the chicken. Pour the sauce generously over the top, letting it seep between the pieces.
- Scatter the chopped peanuts, toasted sesame seeds, sliced scallions, and cilantro leaves over the top. Let stand a few minutes so the meat absorbs the sauce, then serve cool or at room temperature, never fridge-cold.
Nutrition
Per serving
- Energy
- 748 kcal
- Protein
- 88.5 g
- Carbohydrate
- 9.89 g
- Fat
- 37.9 g
- Fibre
- 2.33 g
- Calcium
- 72.32 mg
- Iron
- 3.74 mg
- Magnesium
- 126.53 mg
