Numbing Spicy Chicken from Xinjang 新疆椒麻鸡

Numbing Spicy Chicken from Xinjiang

Numbing Spicy Chicken from Xinjiang, using Chicken breast.

Ingredients

For the Chicken:

• 1 whole chicken

• Salt

• Water for boiling and ice water for cooling

For the Sauce:

• Chili powder

• Sichuan peppercorns

• Green onions

• Garlic

• Sesame seeds

• Oyster sauce

• Soy sauce

• Salt

• Hot oil

• Chicken broth

• Sichuan peppercorn oil (optional)

Instructions

Cooking the Chicken:

1. Clean the chicken thoroughly. Use salt to rub over the chicken, then rinse with water to remove any impurities.

2. Bring a pot of water to 70-80°C (just before boiling) and gently lower the chicken into the pot.

3. Cook over a low heat, just enough to maintain a gentle simmer, for 40 minutes.

4. Remove the chicken from the pot and immediately place it into ice water for a few minutes to tighten the meat.

5. Take the chicken out of the ice water and set aside for later use.

Making the Sauce:

1. Finely chop the green onions and garlic. Place them in a bowl along with the sesame seeds.

2. Heat oil in a pan until hot, then pour it over the green onions, garlic, and sesame seeds in the bowl.

3. Add chili powder, Sichuan peppercorns, oyster sauce, soy sauce, and salt to the bowl. Mix well.

4. Add two small bowls of chicken broth to achieve the desired consistency.

5. For an extra kick, add Sichuan peppercorn oil to taste.

Finalizing the Dish:

1. Shred the cooked chicken into pieces.

2. Pour the prepared sauce over the shredded chicken, ensuring it is evenly coated.

3. Let the chicken sit for a while to fully absorb the flavors of the sauce before serving.

Enjoy your deliciously prepared chicken with its flavorful sauce!

--- Chinese version ---

新疆椒麻鸡

食材

做鸡需要的食材：

• 1只整鸡

• 盐

• 热水和冰水

做酱需要的食材：

• 辣椒面

• 花椒

• 葱

• 大蒜

• 芝麻

• 蚝油

• 酱油

• 盐

• 热油

• 鸡汤

• 藤椒油或者花椒油

做法

烹煮鸡肉：

1. 先用盐将鸡肉全身抹一遍，然后用水冲洗干净。

2. 将水加热到70-80°C（未沸腾的热水），然后小心将鸡下锅。

3. 用小火煮40分钟，保持水温刚好沸腾。

4. 煮好后立即将鸡从锅中取出，放入冰水中浸泡几分钟，使肉质紧实。

5. 从冰水中取出鸡，备用。

制作酱汁：

1. 将葱和大蒜切碎，与芝麻一起放入碗中。

2. 将油加热至热，然后倒入装有葱、大蒜和芝麻的碗中。

3. 加入辣椒面、花椒、蚝油、酱油和盐，混合均匀。

4. 加入两勺鸡汤调整至所需的稠度。

5. 如喜欢，可加入藤椒油/花椒油增加风味。

完成菜肴：

1. 将煮好的鸡肉撕成小片。

2. 将制好的酱汁均匀地倒在鸡肉上。

3. 让鸡肉在酱汁中浸泡一段时间，充分吸收酱汁的味道。

享受你美味的鸡肉和香浓的酱汁吧！