Szechwan Cold Chicken

Szechwan Cold Chicken 

Cooked by Joanna Wu

Photographed by Joanna Wu

Recipe

Prep time: 15 mins

Cook time: 5 mins

Ingredients

4 Boneless chicken drums (with skin)

1/2 Spring onion

4 Slices of ginger

Hot water

Icy water

Kitchen papers

1 Tbsp hot chili oil

1 Teaspoon roasted white sesame seeds

3 Coriander leaves

Sauce

2 Tbsp sugar

1 and half Tbsp aged red wine vinegar

1 Tbsp Japanese soy sauce

1 Tbsp ground red pepper

1 Tbsp ground white pepper

1 Teaspoon salt
4 Tbsp chicken stock

Method

1. Pour the hot water in the bowl with the chicken drums, the spring onion and the ginger slices. Cover with a glass lid. Boil it for 5 mins and then turn the heat off. Leave the chicken drums in the bowl for another 10 mins. (This could keeps the tenderness of the chicken meat.)
2. Take out the chicken meat and place in the icy water straight away. It may needs to change the water several times. Make sure the meat is totally cool down. ( It helps the texture of the chicken skin more wetly crunchy.)
3. Use the kitchen papers to dry out the extra water of the meat. Then put the skin side up and to cut in 1cm thickness slice. This step needs a super sharp knife, otherwise the skin and the meat will be loosen up.
4. Pour the sauce on the sliced chicken meat. 
5. Drizzle the chili oil on top of the dish. Then finish with the roasted sesame seeds and the coriander leaves.

Tips

This dish is an entree, the taste makes a perfect match with the celery and coriander salad.