Ingredients:
- Chicken drumsticks: 2
- Fragrant leaves: 2 pieces
- Star anise: 1 piece
- Ginger slices: 3 pieces
- Spring onions: 2 segments
- Turmeric powder: 1 tablespoon
- White sesame seeds
- Roasted peanuts
- Cucumber: half
- Chili oil
- Sichuan peppercorn oil
- Cooking wine
Instructions:
- Rinse the chicken drumsticks and place them in a pot with cold water (1.2 liters). Bring to a boil, skim off the foam, add boiling chicken ingredients (2 fragrant leaves, 1 star anise, 3 ginger slices, 2 spring onion segments, 1 tablespoon turmeric powder), and add 2 tablespoons of cooking wine. Let it simmer for 12 minutes.
- Prepare the sauce: In a bowl, mix 4 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, 4 tablespoons of chili oil, 2 tablespoons of Sichuan peppercorn oil, and 1 tablespoon of peanut butter.
- Once the chicken drumsticks are cooked, place them in ice water to firm up the meat. Slice the cucumber and arrange it on a plate.
- After cooling, chop the chicken drumsticks into small pieces and arrange them on the plate.
- Pour a portion of the boiled chicken broth over the chicken pieces. Mix the prepared sauce again, pour it over the chicken, and sprinkle with dry ingredients.
- It’s ready to be served and enjoyed.
Tips:
- Achieving the perfect Mouthwatering Chicken requires precise timing in cooking the chicken. The meat should be just cooked, with the bones still showing a pinkish color. The ideal dish should have golden skin, tender meat, and a well-balanced taste of salty, spicy, numbing, sour, and sweet.
- It’s recommended to either debone the chicken thighs beforehand or buy boneless chicken thighs. For deboning, bring bone-in chicken thighs to a boil, then simmer for 15 minutes and let them rest for an additional 10 minutes. The result should be tender meat and partially cooked bones.
- The characteristic yellow color of Mouthwatering Chicken comes from adding turmeric or yellow ginger during cooking. The color should be golden or orange. Be cautious with the amount of turmeric to avoid a muddy taste.
- When cutting the chicken into pieces, ensure the skin is facing up. Use a quick, straight downward chopping motion with a knife. Avoid cutting with the skin facing down or using a push-and-pull motion, as it may separate the skin from the meat.
- For the sauce, peanut butter is added for flavor enhancement. Do not skimp on 1 teaspoon of salt; it’s crucial for the overall taste. Chili oil should generously cover the plate for a visually appealing presentation. Choose a plate that complements the size of the chicken, and placing cucumber at the bottom helps balance the richness. Chili oil and Sichuan peppercorn oil can be store-bought or homemade, depending on preference.
