Chongqing Chicken with Chili Sauce | 口水鸡

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice ginger and scallion.

Step 2

Remove chicken leg from package and put it in a pot filled with water, add in a few pieces of sliced ginger, scallion, cooking wine , salt and Szechuan peppercorn. Bring water to boil for about 20 minutes.

Step 3

Grind fresh garlic, ginger and Thai chili in a molcajete until they are pureed. Transfer to a bowl. Further add in light soy sauce, dark vinegar, sugar, chicken powder, Szechuan peppercorn powder, Chicken broth and homemade chili oil to mix.

Step 4

Remove chicken leg from the heat once cooked, and let it sit in cold water for a few minutes(this is to remain a chewy and tender texture of the skin and meat).

Step 5

Simply slice chicken leg meat into small thin slices, pour chili sauce all over the chicken. Garnish with spring onion and serve cold.

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