📝 About This Recipe
Originating from the scenic city of Leshan in Sichuan province, Bobo Chicken is a legendary street food masterpiece featuring tender poached meats and crisp vegetables served on bamboo skewers. The name 'Bobo' refers to the traditional earthenware pot in which the skewers are submerged in a vibrant, numbing, and deeply aromatic chili oil broth. This dish is a symphony of 'Ma-La' (numbing and spicy) flavors, perfectly balanced with toasted sesame and a hint of sweetness, making it the ultimate communal dining experience.
🥗 Ingredients
The Poaching Liquid
- 2 large Whole Chicken Legs (bone-in, skin-on for maximum flavor)
- 50 grams Ginger (smashed)
- 3 stalks Green Onions (tied into a knot)
- 1 teaspoon Sichuan Peppercorns (whole)
- 2 tablespoons Shaoxing Wine
The Skewer Variety
- 1 medium Lotus Root (peeled and thinly sliced)
- 1 cup Wood Ear Mushrooms (rehydrated and trimmed)
- 1 medium Potato (thinly sliced)
- 12 pieces Quail Eggs (hard-boiled and peeled)
- 100 grams Beef Tripe or Kelp Knots (cleaned and sliced)
The Signature Broth & Sauce
- 1 cup Sichuan Chili Oil (preferably homemade with sediment)
- 3 cups Chicken Stock (reserved from the poaching liquid)
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Sugar (to balance the heat)
- 4 tablespoons Toasted White Sesame Seeds (generous amount is key)
- 1 tablespoon Sichuan Peppercorn Oil (for extra numbing sensation)
- 4 cloves Garlic (finely minced)
👨🍳 Instructions
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1
Place the chicken legs, ginger, green onion knot, whole peppercorns, and Shaoxing wine in a large pot. Cover with cold water and bring to a boil.
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2
Once boiling, reduce heat to low and simmer for 20 minutes. Turn off the heat, cover the pot, and let the chicken steep in the hot liquid for another 10 minutes to ensure it stays succulent.
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3
Remove the chicken and immediately plunge it into an ice-water bath. This stops the cooking and gives the skin a wonderful 'snappy' texture.
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4
Strain the poaching liquid through a fine-mesh sieve and reserve 3 cups of the clear chicken stock. Allow it to cool completely.
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5
While the chicken cools, blanch your vegetables (lotus root, potato, mushrooms, tripe) in boiling water until just tender but still crisp (usually 2-3 minutes). Shock them in ice water as well.
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6
De-bone the cooled chicken and cut the meat (and skin) into bite-sized pieces or thin slices.
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7
Thread the chicken and prepared vegetables onto bamboo skewers. Each skewer should hold 1-2 pieces of a single ingredient.
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8
In a large deep ceramic bowl or 'Bobo' pot, whisk together the cooled chicken stock, chili oil, light soy sauce, sugar, minced garlic, and peppercorn oil.
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9
Taste the broth. It should be slightly saltier and spicier than a standard soup, as it needs to season the ingredients upon dipping.
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10
Stir in the toasted sesame seeds. They should form a thick layer on the surface of the oil.
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11
Submerge the skewers into the broth, ensuring the ingredients are fully covered. Let them marinate for at least 20-30 minutes before serving to absorb the flavors.
💡 Chef's Tips
Use high-quality Sichuan chili oil; the 'sediment' at the bottom of the jar contains the most flavor. Don't overcook the vegetables; the contrast between the tender chicken and crunchy lotus root is essential. Ensure the chicken stock is completely cold before mixing the sauce to keep the chili oil vibrant and the ingredients fresh. If you prefer more 'Ma' (numbness), toast and grind fresh Sichuan peppercorns to add to the broth. Leftover broth can be reused once more if kept refrigerated, but it's best consumed within 24 hours.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as a centerpiece appetizer. Pair with a cold, crisp Chinese lager or a sweet plum wine (Umushu) to cut through the spice. Provide a side of steamed white rice or 'Bing' (Sichuan flatbread) to soak up the extra aromatic oil. Accompany with a simple cucumber salad dressed in black vinegar to refresh the palate. For a full Leshan experience, serve alongside a bowl of hot 'Jiujia' (savory tofu pudding).