Piquant Chicken

1 whole fryer chicken or capon, about 2 lb.(1,000g)
2 tbsp soy sauce
1 tsp. vinegar
1 tsp. scallions, chopped
1 tsp. fresh ginger, chopped
1/2 MSG(optional)
1 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1/2 tsp. pepper
1/2 tsp. ground Sichuan Peppercorn
1 tbsp sugar
  1. Piquant ChickenWash the chicken and place in a pot of boiling water to cover. Boil over high heat for 30minutes, remove, drain, and let cool. Chop into 1 1/2 inch by 2 inch (4cm X 5cm)pieces and place in a serving dish.
  2. Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and serve.

Note: This dish is known for its combination of piquant, peppery-hot flavours, hence the Chinese name ” Piquant Chicken.”

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