STEP 1.For chilli oil, in a large mixing bowl add 1 ½ tbsp sichuan peppercorn powder, 2 tbsp toasted sesame seeds, 5 tbsp mild chilli powder, 3 tbsp paprika for colour and 1 ½ tbsp hot chilli powder.
STEP 2. Heat a saucepan and add 2 cloves of sliced garlic, 1 ½ inches of ginger sliced, 2 stalks of scallion cut into 2 inch pieces, 2 bay;eaves ,2 star anise, 1 stick cinnamon .
STEP 3. To this add 1 ½ cup vegetable oil. On low heat season the oil for 8 to 10 minutes.
STEP 4. When the aromatics are lightly charred, remove them from the oil using a slotted spoon.
STEP 5. Let the oil continue to heat to 400 degrees fahrenheit. Then remove from the heat and pour it in batches directly into the bowl with the chilli powders, stirring continuously. Once well mixed, let it cool.
STEP 6. This can be stored in an airtight container or 4 months at room temperature.
STEP 7. To prepare the chicken, in a large pot or saucepan place 1 lb chicken leg joint with thigh (with skin), add 5 to 6 slices of ginger, 2 cloves of garlic sliced, 2 stalks of scallion cut into short pieces, 1 tbsp sichuan peppercorns, 1 tbsp salt.
STEP 8. Pour in 1 to 2 litres of water or enough to cover the chicken. Cover the pot with a lid. Turn the heat to high and bring the water to a boil.
STEP 9. Once the water is boiling, turn the heat to low and simmer for 5 minutes. The cooking time will need to be adjusted depending on the size of the chicken.
STEP 10.Turn off the heat and remove the pot from the heat. Do not open. Let it rest for 5 more minutes. Then take the chicken out of the pot and put it in an ice bath to halt the cooking process.
STEP 11. To make the sauce, in a blender add 2 slices of ginger, 3 to 4 cloves of garlic, ½ tsp pure sesame paste ( or pure peanut butter), ¼ cup of chicken broth form the pot. Blend together till smooth.
STEP 12. Pour this into a bowl and add 3 to 4 tbsp soy sauce, 1 tbsp chinese black vinegar, 1 tsp sugar, 1 tsp sichuan peppercorn powder. Mix the sauce and taste to adjust the flavour is required. The sauce should be much saltier than normal.
STEP 13. To this add ¼ cup of the prepared chilli oil. Mix well and set aside.
STEP 14. Once the chicken is completely cooled remove it from the ice bath and pat it dry with a kitchen paper towel.
STEP 15. Using a sharp cleaver cut the chicken into ½ inch thick slices. Cut through the bone carefully.
STEP 16. In a large serving plate arrange a layer of 1 ½ cup cucumber cut into thin sticks, the width of the plate.
STEP 17. Place the sliced chicken on top of the cucumber.
STEP 18. Pour the sauce all over the chicken. Make sure every piece of chicken is covered in sauce by spooning the sauce between the slices as well.
STEP 19. Garnish with a sprig of coriander leaves.
calories per serving
474 g Fat113 g Protein73 g Carbs55 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment