Sichuan Slobbering Chicken
A bold and numbing cold chicken dish from Sichuan province, featuring tender poached chicken bathed in a fiery, tongue-tingling sauce topped with crunchy peanuts.
Story
This iconic Sichuan dish gets its provocative name from the way the spicy sauce makes your mouth water. The chicken is gently poached to silky perfection, then drenched in a rediscoverable sauce that balances heat, acidity, and that distinctive Sichuan pepper buzz.
Ingredients
chicken thighs with bone
500g (about 4 pieces)
salt
2 teaspoons, plus more for seasoning
Shaoxing rice wine
1 tablespoon
ginger
3 slices
scallions
2 stalks, divided
chili oil
4 tablespoons
Sichuan peppercorns
1 teaspoon, toasted and crushed
garlic
3 cloves, minced
light soy sauce
2 tablespoons
black rice vinegar
1 tablespoon
sugar
1 teaspoon
sesame paste
1 tablespoon
roasted peanuts
2 tablespoons, roughly chopped
cilantro
for garnish
Instructions
1
Poach the chicken
Season the chicken thighs with a generous pinch of salt and let rest for 10 minutes. Fill a wide pot with cold water, add the rice wine, ginger, and half the scallions. Submerge the chicken, bring to a gentle simmer over medium heat (you want tiny bubbles, not a rolling boil). Cook for 12-15 minutes until the meat is just done through the thickest part. Turn off heat, cover, and let the chicken sit in the hot liquid for another 10 minutes.
2
Cool and shred
Transfer the chicken to an ice bath to stop cooking and cool completely. Once cold, pat dry with paper towels. Shred the meat into bite-sized strips by hand or with two forks, pulling along the grain. Discard the skin if desired.
3
Build the sauce
In a bowl, whisk together the soy sauce, vinegar, sugar, and sesame paste until smooth. Stir in the chili oil and crushed Sichuan peppercorns (adjust these two for your heat tolerance). Add the minced garlic and remaining finely chopped scallions.
4
Assemble and serve
Arrange the shredded chicken on a serving platter. Pour the sauce generously over the top, letting it seep into every crevice. Sprinkle with chopped peanuts and cilantro. Serve immediately at room temperature or slightly chilled.
