Spicy口水鸡

Ingredients

• Half a chicken
• Chili powder
• Sichuan peppercorns
• Peanuts
• Scallions, ginger, and garlic
• Sichuan peppercorns
• Sugar
• Light soy sauce
• Vinegar
• MSG
• Vegetable oil
• Salt
• Sesame oil
• Coriander (Cilantro)

Steps

1. Slice the ginger and keep one small scallion and 15 peppercorns aside.
2. Clean the chicken and place it in a pot. Add enough water to cover the chicken, then add the ginger slices, the small scallion, and the peppercorns. Bring to a boil over high heat.
3. Once boiling, reduce to medium-low heat and simmer for 20 minutes, then turn off the heat.
4. Remove the chicken from the pot and place it in ice water until completely chilled.
5. Remove the chicken, chop it into pieces, and arrange them on a serving plate.
6. Heat the pot over low heat, add the peanuts, and roast until the skin pops/blistered (stir frequently to avoid burning).
7. Chop one scallion into sections, mash the garlic into a paste, and use 15 peppercorns. Peel and chop the roasted peanuts.
8. After the oil in the pot is hot, add the scallion sections, peppercorns, and half of the garlic paste; stir-fry until fragrant.
9. Stir-fry until the oil temperature reaches 80% (about 7/8th) hot, turn off the heat, and filter out the hot oil.
10. Pour the hot oil into a bowl containing the chili powder; stir and then filter out the red oil.
11. In the red oil, add the remaining garlic paste, light soy sauce, vinegar, salt, MSG, sugar, sesame oil, and pepper powder. Mix evenly and let cool.
12. Sprinkle the chopped peanuts on the chicken, pour the red oil over the chicken, and garnish with coriander. Serve in the dish.