decided to try 口水鸡, the sichuan spicy poached chicken. 🙂
i can do a very good poached chicken, so like many dishes, getting the spicy sauce right is the key.
i decided to use a modified 蒜泥白肉 sauce recipe, as it was a dish i served several times & everyone liked. 🙂
i did without all the additional stuff like cinnamon bark, clove, anise seeds, cumin, and just added chicken stock, sliced ginger, chopped shallots, chopped garlic, brown sugar & sichuan spicy chilli oil, looks something like this-
- 1 cup stock (chicken stock or from the pork)
- 2 tbsp light soy sauce (80ml)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 cm sliced ginger
- 2 tsp chopped garlic
- 2 chopped shallots
- 2 tbsp sichuan spicy chilli oil
the sauce was delicious, mildly sweet & delivering the spicy punch.
comparing with crystal jade version (above photo), it looked just as potent but actually not as 麻辣 as crystal jade version which is itself not very 麻辣. guess i missed the toasted sesame part (i did have coriander for garnishing though not in the photos).
though some like me will take it even spicier, the current preparation is easier on the palate for most. & many friends had enjoyed the 蒜泥白肉 in no small part because of the sauce. 🙂