Szechuan Spicy Chicken (四川口水鸡)

I spent a good five years in China when my hubby was posted there. This was one of the dishes that we enjoyed having! I tried to replicate this dish when I came back to Singapore for many attempts but ended up creating my own version of it 😅 The most important thing is my hubby enjoys my current version in my little kitchen ✌️

Ingredients :

• 1 whole chicken (about 1.5kg)
• 1 tbsp shaoxing wine
• 2 stalks of Spring onion
• 2 stalks of coriander (separate stem with roots from leaves)
• 1 thumb-size Ginger
• 6 cloves of garlic with skin (smashed)
• 1 Cucumber (sliced and soak in ice water for few mins. Drained and set aside.)
• Roasted sesame seeds
• Roasted peanuts (optional)

Spicy Sauce (mixed together & side aside):

• 3 tbsp Lao Gan MA spicy chili oil (store-bought)
• 1.5 tbsp Zheng Jiang old vinegar
• 1 tbsp Sesame oil
• 2 tbsp Soya sauce
• 3 tbsp Minced garlic
• 2 tbsp Chicken Broth

Note: Adjust sauce to your taste accordingly

Method :

1. Clean the chicken and rub some salt all over and inside out. Let it sit for 5 minutes before rinsing off the salt completely. Place the chicken in a pot. Add garlic, ginger, spring onion, coriander roots with stem , Shaoxing wine and enough water to cover the chicken. Bring it to a boil and simmer for around 15-20 minutes (timing depends on how big the chicken is). 
2. Off heat and cover pot with lid. Let the chicken immerse in water for 20 to 25 minutes.
3. After 20mins, remove chicken and soak in iced water. Turn over several times or until the chicken is completely cooled down. Chop chicken into pieces when it is completely cooled down. (A must to soak in iced water) Placed chopped chicken and cucumbers in plate. 
4. Prepare the spicy sauce. Pour the chili over the chicken and ganish with coriander leaves , roasted sesame seeds and peanuts. Ready to serve!

** This is a cold dish that can be prepared beforehand and chill in fridge. Pour sauce over chicken when ready to serve. The above is the less spicy version.

** For more spicy version, you need to prepare Sichuan chili oil. Method as below:

• Add chili powder, five spice powder, Szechuan peppercorn (or powder) and sesame seeds in a heat-proof bowl. Whisk to mix evenly. 
• In a heavy-bottom saucepan, add vegetable oil to ginger, star anise, cumin, dried chili pepper and bay leaves.
• Heat over low heat. When the oil is hot (you will see bubbles), carefully take the ginger and all the other ingredients out of the oil and discard. Pour this oil into the bowl containing the chili powder and whisk until combined. Set aside and let it cool. Used this oil to mix the spicy sauce.