Mouthwatering Chicken (Kou Shui Ji)

Ingredients

• Half a chicken
• Chili powder
• Sichuan peppercorns
• Peanuts
• Scallion, ginger and garlic
• Sichuan peppercorns
• White sugar
• Light soy sauce
• Vinegar
• MSG

Steps

1. Slice the ginger and set aside 1 scallion and 15 Sichuan peppercorns
2. Wash the chicken, put it in a pot, cover with water, add the ginger, scallion and peppercorns and bring to a boil over high heat.
3. Once boiling, turn to medium-low for 20 minutes, then turn off the heat
4. Take out the chicken and put it in ice water until completely cold
5. Take out the chicken, cut into pieces, arrange on a plate and set aside
6. Heat the wok over low heat, add the peanuts and toast until the skins crack (stir constantly so they don't burn)
7. Cut a scallion into pieces, crush the garlic into mince, take 15 peppercorns, and skin and chop the peanuts.
8. Heat oil in the wok, add the scallion, peppercorns and half the garlic and fry until fragrant
9. When the oil is about 80% hot, turn off the heat and strain the hot oil
10. Pour the hot oil into the bowl of chili powder, stir, and strain out the red chili oil
11. Add the remaining garlic, light soy sauce, vinegar, salt, MSG, sugar, sesame oil and ground Sichuan pepper to the chili oil. Mix and let cool
12. Sprinkle the chopped peanuts over the chicken, drizzle the chili oil over the cut chicken and top with cilantro. Done