钵钵鸡
Spicy and numbing, chicken is tender, vegetables are crunchy, soaked in a chili oil broth, skewered for easy snacking, addictive.
Ingredients
20 items- Chicken thighs 2
- Chicken wings 4
- Lotus root 1 section
- Potato 1
- Wood ear mushrooms 50g
- Bamboo skewers 20
- Chili flakes 3 tbsp
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Chicken bouillon pinch
- Toasted white sesame seeds 2 tbsp
- Crushed peanuts 2 tbsp
- Scallions some
- Cooking oil 100ml
Nutrition
Steps （7 steps）
Place chicken thighs and wings in cold water with ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, reduce to medium and cook 10 minutes. Turn off heat and let steep 5 minutes. Transfer to ice water for 5 minutes until completely cool. Drain and cut into bite-sized pieces.
Blanch lotus root and potato slices in boiling water for 1-2 minutes until just cooked through; plunge into cold water. Blanch wood ear mushrooms for 1 minute; cool. Drain all vegetables thoroughly.
Thread chicken and vegetables onto skewers, 2-3 pieces per skewer, not too tightly.
Make chili oil: Combine chili flakes, ground Sichuan pepper, and half the sesame in a bowl. Heat oil until just smoking (180°C). Off heat, first drizzle a spoonful over the mixture and stir. When oil cools to 150°C, pour in the rest, stirring constantly. Let rest.
Make the soaking broth: In a pot, combine 500ml reserved chicken stock with light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and chicken bouillon. Bring to a boil, then simmer 3 minutes. Stir in chili oil and remaining sesame. Turn off heat and let cool.
Submerge skewers completely in the cooled broth. Cover with plastic wrap and refrigerate for at least 30 minutes (longer for more flavor).
After soaking, arrange skewers on a plate. Sprinkle with crushed peanuts and scallions. Drizzle a little broth on top and serve.
Tips
Cooling the chicken in ice water makes it tender and firm. Marinate at least 30 minutes; overnight yields the best flavor. Make extra chili oil for future use.
You May Also Like
More recipes you might enjoy
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.