You may have seen my other Cantonese White Cut Chicken recipe. When I made that dish I saved half the chicken to make this Sichuan Spicy Sesame Chicken by adding my own Sichuan style sauce so we had two different types of chicken to eat. Although I used a cornish chicken this time, a regular chicken will be just as delicious as a cornish chicken, try to choose a small one that's under 1.5 lbs. With a small regular chicken (around 1 lb) - turn off the heat when the water starts boiling. This allows the chicken to cook in the residual heat for around 30 minutes and the chicken will still remain tender and moist. I learned this Sichuan Spicy sauce recipe from my mom when I was in China. This is a famous dish in Chongqing and is called "The Drooling Chicken" in Chinese because this chicken will make you drool when you think about it. You will know why only after you try it.
- 1 cornish chicken (or a small regular chicken)
- 4 green onions
- 2 oz sliced ginger
- 2 - 3 tbsp cooking wine
- 1 tsp salt
For the sauce:
- 1 tbsp sesame oil
- 1 tsp olive oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp ground ginger
- 1 tbsp ground garlic
- 1 tbsp chopped green onion
- 1 tsp roasted sesame seeds
- 1 tbsp ground peanut
- 1 tsp chili oil
- Half tsp ground Sichuan peppercorn
- A little bit cilantro
- Cut the green onion approximately one inch long.
- Add half green onion and half sliced ginger in the chicken's tummy.
- In a large soup pot, add chicken, the rest of the green onion, sliced ginger and half pot of water (just about cover the chicken). Bring to a boil. Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water. Reduce the heat to the lowest and cook for 25 minutes.
- Transfer the chicken to a plate. While the chicken is hot, add cooking wine and salt and rub everything evenly with the chicken.
- Cut the chicken into small chunks. Add all the sauce ingredients in a bowl, mix evenly. Pour the sauce on top of the chicken. Now enjoy!