Ingredients
- ***Chicken Poaching***
- 2 chicken maryland portions (bone-in and skin-on)
- 2 cloves of garlic, peeled, smashed
- 5 slices of ginger (approx. 2mm thick, skin on)
- 2 whole star anise
- 2 stalks of spring onion (cut in approx. 3 inch pieces)
- 1 tbsp of whole Sichuan peppercorns
- 1 tbsp Chinese cooking wine
- 1 tbsp salt
- *** Saliva Sauce***
- 2 slices of ginger (approx. 2mm thick, pealed)
- 4 cloves of garlic (roughly chopped)
- 1/2 tbsp of pure sesame paste
- 1/4 cup of reserved poaching broth
- 4 tbsp of soy sauce
- 1 tbsp of Chinese black vinegar
- 1 tsp of sugar
- 1 tsp of Sichuan peppercorn powder
- 5 tbsp of chili oil
- 1 tsp Sichuan oil
- 1 tbsp toasted sesame seeds
- ***Serving/Garnishing***
- Cucumber batons
- Fresh spring onion slices
Method
- ***Poaching***-In an appropriately sized saucepan, add the chicken Maryland pieces along with the other poaching ingredients. Fill with water and bring to a boil.- After reaching a boil, lower the heat and let it simmer for an additional 5 minutes. Then, remove from heat while still covered for another 5 minutes.- To check for doneness, insert a skewer into the thickest part of the Maryland; clear juices indicate proper cooking, while pink or red juices suggest more cooking is needed. No juices can indicate overcooking.- Once cooked to satisfaction, transfer the Marylands to an ice bath to halt the cooking process and set aside.- Reserve at least ¼ cup of the strained poaching liquid for later use in the Saliva sauce.
- ***Saliva Sauce***- In a small blender, combine ginger, garlic, sesame paste, and ¼ cup of the reserved poaching broth, blending until smooth.- Transfer the blended mixture to a small bowl and incorporate the remaining sauce ingredients: soy sauce, black vinegar, sugar, Sichuan powder, chili, Sichuan oil, and sesame seeds.- Mix thoroughly to ensure all ingredients are well combined, then set aside.
- ***Plating***- Arrange cucumber batons in your chosen serving dish to create a base for the chicken.- Take the cooled chicken from the water bath and drain thoroughly. Use a cleaver to slice the chicken into approximately ½-inch pieces, ensuring the overall shape remains intact.- Gently place the sliced chicken on the cucumber bed. Stir the Saliva sauce well and pour it over the chicken.- Garnish with fresh coriander and spring onions for added flavour.- Serve immediately and savour the dish!
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
