📝 About This Recipe
A cornerstone of Sichuan cold appetizers, this dish earned its name because the mere thought of its complex, spicy, and numbing sauce makes one's mouth water. It features succulent, poached chicken bathed in a vibrant red oil sauce that balances savory soy, aromatic black vinegar, and the signature tingle of Sichuan peppercorns. This recipe utilizes the 'soaking' method to ensure the meat remains incredibly silky and tender, providing the perfect canvas for the bold, multi-layered flavors of the Chuan province.
🥗 Ingredients
The Chicken & Poaching Liquid
- 2 large Whole Chicken Legs (bone-in, skin-on for maximum flavor)
- 1 inch piece Ginger (smashed)
- 2 stalks Green Onions (tied into a knot)
- 1 teaspoon Sichuan Peppercorns (whole)
- 1 tablespoon Shaoxing Wine
The Signature Sauce
- 4 tablespoons Sichuan Chili Oil (with plenty of sediment/flakes)
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Chinkiang Black Vinegar (for essential acidity)
- 1 teaspoon Sugar (to balance the heat)
- 3 cloves Garlic (finely minced)
- 1/2 teaspoon Toasted Sichuan Peppercorn Powder (freshly ground for the 'numbing' effect)
- 1 teaspoon Sesame Oil (pure toasted)
- 2 tablespoons Chicken Poaching Broth (reserved from the pot)
Garnish & Crunch
- 2 tablespoons Roasted Peanuts (roughly crushed)
- 1 teaspoon Toasted Sesame Seeds (white)
- 1 handful Cilantro (freshly chopped)
- 1 stalk Green Onions (finely sliced)
👨🍳 Instructions
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1
Place the chicken legs in a pot and cover with cold water (about 1 inch above the chicken). Add the smashed ginger, scallion knot, whole peppercorns, and Shaoxing wine.
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2
Bring the water to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting to maintain a very gentle simmer.
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3
Simmer the chicken for 10-12 minutes. Then, turn off the heat, cover the pot with a tight-fitting lid, and let the chicken 'steep' in the residual heat for another 15-20 minutes.
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4
While the chicken steeps, prepare an ice bath in a large bowl. This is crucial for stopping the cooking process and achieving a 'snappy' skin texture.
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5
Remove the chicken from the pot and immediately submerge it in the ice bath for 5-10 minutes until completely chilled. Reserve 2 tablespoons of the poaching liquid.
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6
In a medium mixing bowl, whisk together the minced garlic, soy sauce, black vinegar, sugar, chili oil, sesame oil, Sichuan peppercorn powder, and the reserved poaching broth.
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7
Taste the sauce; it should be a harmonious explosion of spicy, sour, salty, and slightly sweet. Adjust the sugar or vinegar to your preference.
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8
Remove the chicken from the ice bath and pat it thoroughly dry with paper towels. Dry skin helps the sauce adhere better.
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9
Using a sharp cleaver or knife, chop the chicken (bones and all, in traditional style, or deboned if preferred) into bite-sized strips about 1-inch wide.
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10
Arrange the chicken pieces neatly on a shallow serving plate, slightly overlapping the slices.
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11
Vigorously stir the sauce to incorporate the chili flakes, then pour it generously over the chicken, ensuring every piece is coated.
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12
Garnish the dish with the crushed peanuts, toasted sesame seeds, sliced green onions, and a fresh handful of cilantro for a pop of color and texture.
💡 Chef's Tips
Use high-quality, homemade Sichuan chili oil if possible; the sediment at the bottom provides the best flavor depth. Don't skip the ice bath! It tightens the skin and creates the gelatinous layer between the skin and meat that defines this dish. Freshly grind your Sichuan peppercorns in a mortar and pestle for the most potent 'mala' (numbing) sensation. If you prefer a cleaner presentation, you can debone the chicken legs after the ice bath before slicing. Let the chicken sit in the sauce for 5-10 minutes before serving so the meat can absorb the spicy aromatics.
🍽️ Serving Suggestions
Serve as a cold appetizer alongside a warm bowl of steamed Jasmine rice to soak up the extra sauce. Pairs beautifully with a crisp, cold lager or a slightly sweet Riesling to cut through the heat. Accompany with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing contrast. Include it as part of a multi-course Sichuan feast with Mapo Tofu and dry-fried green beans. For a noodle twist, toss any leftover sauce and chicken with cold wheat noodles.