Strange Flavor Chicken

Name: Strange Flavor Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 (about 1500 g) Young rooster chicken (remove head, neck, and feet; debone and cut); 25 g Crispy peanuts (chopped into fine granules); 15 g Pixian doubanjiang (finely chopped and fried until crisp); 15 g Fermented egg yolk (pressed into a paste); 20 g Soy sauce; 15 g Vinegar; 10 g Chili oil; 3 g Sichuan peppercorn powder; 40 g Sugar; 10 g Sesame paste; 1 g MSG; 10 g Sesame oil; 10 g Ginger (for boiling the chicken); 10 g Scallion (for boiling the chicken); 15 g Cooking wine (for boiling the chicken); 750 g Broth (for boiling the chicken and chilling it)

A classic Sichuan dish that harmonizes numbing, spicy, sweet, sour, salty, and fermented rice flavors, featuring tender chicken in a rich, complex sauce.

55 min

Easy

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Ingredients

Young rooster chicken (remove head, neck, and feet; debone and cut) 1 (about 1500 g)

Crispy peanuts (chopped into fine granules) 25 g

Pixian doubanjiang (finely chopped and fried until crisp) 15 g

Fermented egg yolk (pressed into a paste) 15 g

Soy sauce 20 g

Vinegar 15 g

Chili oil 10 g

Sichuan peppercorn powder 3 g

Sugar 40 g

Sesame paste 10 g

MSG 1 g

Sesame oil 10 g

Ginger (for boiling the chicken) 10 g

Scallion (for boiling the chicken) 10 g

Cooking wine (for boiling the chicken) 15 g

Broth (for boiling the chicken and chilling it) 750 g

Instructions

Boil the Chicken

Slaughter the young rooster chicken, open the cavity, remove the innards, and wash thoroughly. Remove the head, neck, and feet, blanch briefly in boiling water, then transfer to a pot of simmering broth. Add the ginger, scallion, and cooking wine, and simmer until just cooked through.

Cool and Cut

Lift the cooked chicken out and submerge it in cold broth until completely cooled. Remove, pat dry, debone completely, and cut into slices, shreds, or chunks as desired.

Make the Strange Flavor Sauce

Finely chop the Pixian doubanjiang and stir-fry until crisp. Press the fermented egg yolk into a paste. Combine with the soy sauce, vinegar, chili oil, Sichuan peppercorn powder, sugar, sesame paste, MSG, and sesame oil, mixing well to make the strange flavor sauce.

Plate

Chop the crispy peanuts into fine granules. To serve, arrange the chicken on a plate, drizzle generously with the strange flavor sauce, and sprinkle the crushed peanuts over the top.