About this recipe:This is a classic Sichuan chicken dish, served cold but with a full on mala effect that will have you drooling (the translation from the Chinese is literally 'saliva chicken') as your chopsticks reach for more. You can substitute the chicken with other cooked meats.
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Method Prep:30min › Cook:15min › Extra time:40min › Ready in:1hr25min
Wash the chicken and put into a large pan of cold water. Add 3 ginger slices, 1 whole spring onion and the wine. Bring to the boil for 5 to 8 minutes. Turn off the heat, cover and leave to stand for 40 to 50 minutes.
Remove the chicken and plunge into cold water. Leave until cold. Remove and drain. Slice the meat from the bone, and arrange on a large serving dish.
Take the other 3 slices and combine with the garlic in a pestle and mortar; grind to a paste. Remove from pestle and mortar and set aside.
Dry fry the flower pepper, dried chillies and star anise until the fragrance comes out. Stir to avoid burning. Remove and allow to cool.
When cold grind in a clean pestle and mortar. Put 1/4 of the mix to one side. Place the remainder in a heatproof bowl, add the sugar and make a well in the centre.
Heat enough vegetable oil to 3/4 fill the bowl. When just beginning to smoke pour over the mixture. Add the vinegar and soy sauce.
Put the ground ginger and garlic in a fine sieve, place over the chilli oil and force the juice through the sieve. Add the sesame seeds and sesame oil. Stir and pour over the chicken.
Put the remaining flower pepper mixture in a small heap in the centre. Heat a little oil until just smoking and pour onto the heap. Spread the mix out, garnish with the chopped spring onion and serve.