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Ingredients
- 1000 g Chicken
- 1 tbsp Salt
- 1 tbsp Chinese Shao Xing Wine
- 2 tbsp spring onion
- 2 tbsp Ginger
- 1 tbsp Garlic
- 2 tbsp Soy sauce
- 1 tbsp Chinese Chin Kiang Vinegar (Balsamic Vinegar)
- 1 tbsp sugar
- 1 tbsp Sesame oil
- 2 tbsp Chilli and Sichuan pepper oil
- 1 tbsp Sesame seeds
- 1 tbsp finely chopped peanuts
Instructions
Preparation
- Marinate the chicken with salt for about 15 minute
- Prepare a pot of cold water, and put the whole chicken in. The water needs to cover the chicken surface, add salt, Chinese ShaoXing wine, spring onion and ginger with the water.
- Cover with the pot with the lid then turn the heat up on a high setting, clearing any foam from the water occasionally.
- Once the water is boiling, reduce to a middle heat setting for 5-7 minutes then turn off the heat. Do not remove the lid for a further 10 minutes, the remaining steam inside the pot will continue to cook the chicken creating maximum tenderness.
- Take the chicken out of the pot and soak into ice water for 10 -15 minutes.
- Take the chicken out of the ice water and leave to dry or pat dry with a cloth and then cut into strips removing any bones.
- Layer the chicken strips evenly on a serving plate.
Making the sauce
- Mix soy sauce, sesame oil, sugar and vinegar in a bowl and pour over the chicken strips, sprinkle with sesame seeds, peanuts, chilli and Sichuan pepper oil and finely chopped spring onions. Garnish with coriander (optional). Serve.
Notes
Recipe provided by Nee Hao
