Saliva Chicken (Sichuan Chicken in Red Chili Oil)

Kou shui ji, "mouthwatering chicken": silky poached chicken drenched in a numbing, garlicky chili oil sauce with tangy vinegar and crushed peanuts. Served cool over rice with crisp cucumber, it's a lunch you'll crave.

Ingredients

• 1½ lb boneless chicken thighs
• 2 tbsp Shaoxing wine
• 4 slices ginger plus 1 tsp grated
• 3 tbsp soy sauce
• ¼ cup chili crisp or chili oil
• ½ tsp ground Sichuan peppercorns
• 3 garlic cloves, grated
• 4 green onions, sliced
• 1 tbsp creamy peanut butter
• ¼ cup roasted peanuts, chopped
• 1 English cucumber, smashed and cut in chunks
• 1½ cups jasmine rice

From your pantry: 1 tbsp rice vinegar, 2 tsp sugar, 1 tsp sesame oil, 1 tsp salt.

Instructions

1. Start the rice. Put the chicken in a pot with the ginger slices, Shaoxing wine, salt and cold water to cover by an inch. Bring to a bare simmer over medium, then cover and cook on low until it reaches 165°F inside, 12 to 15 minutes.
2. Move the chicken to a bowl of ice water for 5 minutes so it stays juicy and firm, then pat dry. Save ¼ cup of the poaching liquid.
3. Whisk the soy, vinegar, sugar, peanut butter, sesame oil, grated garlic and ginger, Sichuan pepper, the white parts of the green onions and 3 tbsp poaching liquid until smooth.
4. Toss the cucumber with a pinch of salt. Slice the chicken into ½-inch strips and lay it on a platter.
5. Pour the sauce over the chicken, spoon the chili crisp on top and scatter with peanuts and green onion tops. Serve with the rice and cucumber.

Tip: Chinkiang black vinegar gives the sauce its true malty tang. Use it in place of rice vinegar if you can find it.

Nutrition per serving

Adapted from Omnivore's Cookbook.

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