Sichuan Chicken Recipe (Kou Shui Ji)

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akuhma

subheading: INGREDIENTS FOR HOT CHILI OIL:

1.5 cups of vegetable oil

2 pieces of scallion

1.5 inches of ginger sliced

2 cloves of garlic sliced

1 cinnamon stick

2 star anise

3 pieces of bay leaves

5 tbsp of mild chili powder

3 tbsp of paprika

1.5 tbsp of hot chili powder

2.5 tbsp of sesame seed

1.5 tbsp of Sichuan peppercorn

subheading: INGREDIENTS FOR KOU SHUI JI (口水鸡):

1 lb of chicken leg bone-in and skin on

2 cloves of garlic sliced

5 to 6 slices of ginger

2 pieces of scallion

1 tbsp of Sichuan peppercorns

1 tbsp of salt

1 to 2 liters of water to cook the chicken

2 slices of ginger

3 to 4 cloves of garlic

0.5 tbsp of pure sesame paste

¼ cup of the water or chicken broth

3 to 4 tbsp of soy sauce

1 tbsp of Chinese black vinegar

1 tsp of sugar

1 tsp of Sichuan peppercorns powder

2 to 5 tbsp of hot chili oil

Cucumber shreds

Cilantro as garnish

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