Chinese•gourmet
Sichuan Chicken in Garlic Sauce
Sichuan shredded chicken in garlic sauce
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 chicken legs
- 2 green onion
- 1 thumb ginger
- 1 tbsp. Shaoxing wine
- 1 tsp. Sichuan peppercorn
- 1/2 cucumber (, remove hard skin and smashed )
- coriander sections
- 5-8 garlic cloves (, finely chopped)
- 1 tsp. chopped ginger
- 1 tsp. scallion
- 2 tbsp. sweetened soy sauce
- 1 tbsp. low sodium soy sauce or water for boiling chicken
- 2 tsp. Chinese red oil
- 1 tsp. black vinegar
- 1 tbsp. sesame oil
Instructions
- 1
In a large pot, add scallion, ginger, cooking wine,Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked.
- 2
Combine sauce in a small bowl.
- 3
Then shred the chicken by hand, add coriander sections and half of the sauce.
- 4
Peel the hard skins of cucumber and then well smashed.
- 5
Transfer to serving plate with smashed cucumber. Drizzle the half sauce and chili oil.