Ingredients:
- 1 packet of skin-on boneless chicken legs from Benja Chicken
- 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):
- 1 tbsp Lao Gan MA spicy chili oil (store-bought)
- 1 tbsp Mala liquid seasoning (Knorr’s brand)
- 1.5 tbsp Zheng Jiang old vinegar
- 1 tbsp Sesame oil
- 2.5 tbsps Soya sauce
- 3 tbsps Minced garlic
- 2 tbsp Chicken Broth (from poaching chicken)
Method:
- Rinsed the chicken legs by rubbing some salt all over. Rinse off the salt completely. Bring half pot of water to a boil with garlic, ginger, spring onion, coriander roots with stem and Shaoxing wine. Make sure there is enough water to cover the chicken. Bring it to a boil and add chicken legs. Simmer for around 10minutes. Off heat and cover pot with lid. Let the chicken immerse in water for 20 minutes.
- After 20minutes, remove chicken and soak in iced water. Turn over several times or until the chicken is completely cooled down. Cut chicken into pieces when it is completely cooled down. (A must to soak in iced water). Plate chicken and cucumbers on plate.
- Prepare the spicy sauce. Do adjust accordingly to your taste. 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.