Steamed Chicken with Chili Sauce

• MARINADE: Place the chicken legs/thighs in a big blow, rinse in water, pat dry with paper towels and marinate with the ingredients below for 15 minutes,

• 3 tablespoons Chinese Shaoxing rice wine/cooking wine,
• 5 slices peeled fresh ginger,
• 2 pieces scallions cut in 2 inches.

 

SAUCE:

1. Mix the minced ginger and garlic in a small bowl,
2. Add sugar, Sichuan pepper powder, chili powder,
3. Heat up a wok with 3 tablespoons of oil with medium heat,
4. Adding in the chili paste, stir fry it with low heat until the oil turning to red, pour into the bowl,
5. Mix it with a scoop for 10 seconds,
6. Add black rice vinegar, light soy sauce, sesame oil and set aside.

 

INSTRUCTIONS

1. Once the chicken legs/thighs fully marinade, cover the blow with cling wrap, place the bowl into the steamer and steam it for 10 minutes,
2. Remove from the heat and keep the chicken in the pot (covered) for a further 5 minutes.
3. Then transfer the chicken into a bowl of cold water (ideally with ice cubes). Leave to cool for 10 minutes.
4. Toast the peanuts/cashew nuts in a cold wok over a low heat until they become lightly brown.
5. Leave to cool then crush them into small pieces.
6. Take out the chicken legs from cold water, Slice the flesh into 1-2 cm wide strips, Lay it in a serving plate,
7. Pour the sauce on top of it,
8. Garnish with crushed peanuts/cashew nuts and scallions over and sprinkle with sesame seeds and serve it as an appetizer.