Sichuan Spicy Numbing Mouthwatering Chicken

Name: Sichuan Spicy Numbing Mouthwatering Chicken
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 4 pieces 鸡腿; 1 section Green onion; 4 slice Ginger; 1 piece Green pepper; 2 piece Xiaomi chili; 3 pieces Garlic; 4 stick scallion; 1 spoon white sesame; 1 tbsp Vegetable oil; 1 handful Enoki mushroom; 1 spoon cooking wine; 1 spoon Chili powder; 1 tsp white sugar; 1 tsp Salt; 1 spoon Oyster sauce; 2 spoon Soy sauce; 2 spoon Sichuan pepper oil

Boneless chicken thighs are poached, iced for springy texture, then served over enoki mushrooms beneath a numbing dressing of fresh chilies, garlic, and Sichuan peppercorn oil.

1 hrNewMedium Cold Dishes Boil Spicy & Numbing

Instructions

1
Debone the chicken thighs, add scallions, ginger, and cooking wine to a pot with cold water, skim off the foam, then simmer over medium heat for 15 minutes.
2
Scoop out and soak in ice water for 10 minutes.
3
Add diced green peppers, chopped bird's eye chili, minced garlic, chopped green onions, chili powder, and white sesame seeds into a bowl, then drizzle with hot oil.
4
Add white sugar, salt, oyster sauce, soy sauce, Sichuan pepper oil, and chicken broth, and mix well.
5
Remove the roots from enoki mushrooms and cook them in chicken broth.
6
Scoop out and spread at the bottom of the plate.
7
Place the chopped chicken and drizzle with the sauce.