Description
This Spicy Sichuan Poached Chicken recipe is the ultimate dish for lovers of bold flavors. Tender poached chicken infused with Sichuan peppercorns, dried chilies, and aromatic spices, finished with a drizzle of chili oil and sesame oil for a fiery kick. Serve with steamed rice or noodles for a satisfying meal.
Ingredients
Scale
For the poached chicken:
- 1 whole chicken (about 3–4 pounds)
- 8 cups water
- 2 tablespoons Sichuan peppercorns
- 4 dried red chilies
- 3 slices ginger
- 4 garlic cloves (smashed)
- 2 scallions (cut into pieces)
For seasoning and garnish:
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 2 teaspoons chili oil (adjust to taste)
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- Fresh cilantro and chopped scallions for garnish
Instructions
- In a large pot, prepare the broth: Combine water, Sichuan peppercorns, dried chilies, ginger, garlic, scallions, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Bring to a boil, then simmer for 10 minutes.
- Poach the chicken: Gently lower the whole chicken into the broth and poach for 30–40 minutes until cooked through. Remove, let rest, then shred or slice.
- Assemble: Arrange the chicken on a platter, drizzle with chili oil and sesame oil. Garnish with cilantro and scallions. Serve with rice or noodles.
Notes
- Adjust chili oil quantity to taste preference.
- Enhance flavors by adding star anise or cinnamon to the broth.
- Leftover broth can be repurposed as a soup base.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Sichuan / Chinese
Nutrition
- Serving Size: About 6 ounces cooked chicken
- Calories: 280
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
