Mouthwatering Chicken (Kou Shui Ji)

Ingredients

• 2 bone-in chicken legs (Debone; the recipe does not specify whether the legs are whole legs or leg quarters.)
• 2 ginger (Slices)
• 1 spring onion (For cooking the chicken; may also be used as garnish instead of coriander.)
• Sichuan peppercorns (A handful)
• 0.33 cucumber (Julienned)
• 3 garlic (Cloves, minced)
• 1 bird's-eye chili (Sliced)
• 1 tbsp chili powder
• 1 tsp sesame seeds
• 2 tbsp vegetable oil (Hot)
• 2.5 tbsp light soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp sugar
• 1 tbsp Lao Gan Ma chili oil (Or your preferred chili oil)
• 1 tsp peppercorn oil
• 4.5 tbsp reserved chicken juices (Use 4–5 tbsp, plus more if needed; reserved from cooking the chicken.)
• coriander (Optional garnish; alternatively garnish with spring onion.)

Steps

1. 1

   Steam the chicken legs over high heat for about 15 minutes, or poach them, with the ginger slices, spring onion, and a handful of Sichuan peppercorns, until cooked through.

2. 2

   Reserve the chicken juices from cooking. Transfer the cooked chicken to an ice bath to stop the cooking, then drain, slice, and set aside.

3. 3

   In a small bowl, combine the minced garlic, sliced bird's-eye chili, chili powder, and sesame seeds. Pour the hot vegetable oil over the aromatics to release their fragrance.

4. 4

   Stir in the light soy sauce, Chinese black vinegar, sugar, Lao Gan Ma (or preferred chili oil), peppercorn oil, and 4–5 tablespoons of reserved chicken juices. Add more chicken juices if needed.

5. 5

   Arrange the julienned cucumber on a plate. Top with the sliced chicken and drizzle generously with the sauce.

6. 6

   Garnish with coriander or spring onion. Serve chilled.

Notes

The method does not specify a poaching time or the amount of ice/water for the ice bath. Chicken-leg size is unspecified. Lao Gan Ma may be replaced with a preferred chili oil.

Nutrition per serving

• main
• spicy
• chilled
• poached
• steamed
• Sichuan
• gluten-containing
• dairy-free