Mouth Watering Chicken

I had a very busy week together with some unusual British weather - rain - wind - cold - and rain again. How depressing... so I have decided to cook up some spicy food to keep warm.

"Mouth Watering Chicken" originated in the Sichuan Province, China. Sichuan cuisine has become very popular in the last few years. The first Sichuan 'dish' I tried was the hotpot - cook your own meat in a simmering meaty stock filled with red peppercorns, star anise and lots of Sichuan peppercorns. The fun bit is to pick the Sichuan peppercorns out when you try to eat the meat. But you're always gonna miss a few, as they are literally all over the place! Nearest description of the taste of Sichuan pepper would be popping candy. It makes your tongue go numb followed by a hint of spiciness, almost like the aftertaste of eating wasabi. 

Mouth Watering Chicken 

Serves 4

For cooking the chicken
2 Spring onions
Ginger root, around the size of your thumb, cut into thick slices
2 tsp Sichuan peppercorns
1 tbsp Shao Xing wine
 
Sauce
2 tbsp Sichuan peppercorns
2 cloves of Garlic, chopped
1 Red chili, chopped
2 tbsp Vegetable/peanut oil
2 tbsp Sesame paste (can be bought in Chinese supermarket)
2 tbsp Light soy sauce
2 tbsp Chili oil
2 tsp White vinegar
2 tsp Caster sugar
1 tsp Sesame oil
0.5 cup water

Toppings
A handful of celery leaves, chopped
A handful of coriander
2 Spring onions, chopped
1 cup of peanuts
2 tsp Sesame seeds

Others
1.5 kg whole Chicken (preferably corn-fed)
Half portion of cucumber 

Deseed the cucumber and cut it into chunks. Season with salt and a few drops of sesame oil and set aside.

Trim off the fat on the neck and the bottom of the chicken, then rub salt all over the inside and body. Boil around 2L of water in a large saucepan. Add the spring onions, ginger, Sichuan peppercorns and Shao Xing wine to the boiling water. Put the chicken into the water breast side down, and then bring the water to boil again. Turn the chicken upside down, so the boiling water reaches into the cavity. Turn the chicken at least 3 times – make sure the water is boiling (not simmering) when you do this.

Move the saucepan to the smallest gas ring and turn to the minimum heat. Cover the saucepan, and the chicken should be cooked in around 45mins.

In the meantime, prepare the sauce. Heat the Sichuan peppercorns in a frying pan until fragrant. Add vegetable/peanut oil followed by red chillies and garlic. Fry them in the pan for around 2mins. Transfer the contents from the pan to a heat proof bowl, then mix with the rest of the sauce ingredients with a whisk until thick (just like making salad dressing). Taste and adjust according to your preferences.

Prepare the toppings: Fry the peanuts in a pan until their skins come off. Toast the sesame seeds until golden. Mix them with the coriander, celery leaves and spring onions.

When the chicken is done, take it out and put it in a bowl of iced water immediately. The temperature difference will make the skin contracts, preventing it from going soggy. Wait until the surface of the chicken has cooled down, and rest the chicken for 10 minutes. Portion the chicken by removing the legs, wings and then the breasts. Cut the breasts to small pieces. Retain the juices from the chicken, and add to the sauce.

Place the marinated cucumbers on a plate, topped with the chicken thighs and wings. Spoon some sauce over the meat and then add half of the toppings on top. Add the rest of the chicken on top, and then finished with the rest of the sauce and toppings.

Serve with boiled rice or glass noodle. Yum!