Sichuan Sautéed Chicken (四川口水鸡)

This is a speciality of Sichuan dish, to make a good Sichuan dish have to be hot and numbing, so Sichuan peppercorns is a must.




These are what you need..........


Utensils

Wok
Pot
Pestle & mortar


Ingredients

1/2 chicken, chopped into big pieces
2 tablespoons Hua Tiao rice wine
Chinese black vinegar 浙醋
Light soya sauce
30ml oil
Sugar
Salt
2 tablespoons Sichuan peppercorns, toast and crash
2 teaspoons chilli flakes
Sesame, toast
Some coriander for garnish


Instructions

Heat up the wok with water, add 2 tablespoons of Hua Tiao rice wine into chicken and steam for 10-15 mins  (depends on the size of the chicken), leave cover for 1/2 hour.
Take a bowl add in Sichuan peppercorns and chilli flakes. Heat up the pot with oil, have to heat up till high heat then pour the hot oil into the bowl, the hot oil will bring out the fragrant and taste of the peppercorns and chilli. Leave cold.
Take out the steamed chicken, scoop out all the chicken stock to add in the bowl which contain chilli oil, add in Chinese vinegar, soy sauce, sugar and salt to taste.
Pour that mixture to the steamed chicken, sprinkle with sesame, garnish with coriander, now the dish is ready to serve.........