How do the Chinese make chilli chicken

Chinese cold chicken with chili oil

  • Step 1/4

    • spring onions
    • cucumber
    • 10 gginger

    Cut off the green part of the spring onions. Cut the white parts into sticks, approx. 5 cm long. Cut the green parts diagonally into thin slices. Cut the cucumber into fine julienne strips. Roughly chop the ginger.

  • Step 2/4

    • 400 gChicken legs
    • 2 tbspShaoxing wine
    • salt
    • Pot (large)
    • Skimmer
    • Bowl (large)
    • Bowl (small)

    Place the chicken drumsticks in a large saucepan full of cold water. Add Shaoxing wine, the white parts of the spring onions and ginger. Salt. Bring to the boil and, if necessary, remove the foam that forms with a skimmer. Reduce the temperature and simmer the chicken drumsticks for approx. 20 minutes until they are cooked through. Remove the chicken legs from the water and immediately place them in an ice bath or bowl of cold water to stop the cooking process. Let cool down completely. Fill a small bowl with chicken stock and set aside. Store the rest of the broth in the refrigerator and use it in other recipes.

  • Step 3/4

    • 1 tbspblack rice vinegar
    • 2 tbsplight soy sauce
    • 1 teaspoonsugar
    • ΒΌ tspground Szechuan pepper
    • 1 tbspToasted sesame oil
    • 2 tbspRoasted chilli in oil
    • salt
    • Bowl (small)
    • Whisk

    For the dressing, mix black rice vinegar, light soy sauce, sugar, ground Szechuan pepper, roasted sesame oil and 3 tablespoons of chicken broth (if you make more than 2 servings, you have to increase the amount of chicken broth in the correct proportion). Season with a pinch of salt. Add the chilli crisp or chilli oil. You can adjust the amount of chili crisp to your taste. Drain and bone the chicken legs. Cut into stripes.

  • Step 4/4

    • 10 gcoriander
    • Sesame (for garnish)
    • Rice (for serving)

    Spread cucumber strips on the serving plate. Put the chicken strips on top and drizzle with the dressing. Garnish with the green parts of the spring onions, coriander and sesame seeds. Serve with rice. Good Appetite!