REMEMBER the time when delicacies from mainland China was all the craze in Malaysia?
That was when Sichuan peppercorn made its presence in a giant manner, lacing many dishes with its sturdy flavour and numbing spiciness, referred to as mala.
To convey out the attribute piquancy of Sichuan peppercorns, it’s often extracted into chilli oil which can be utilized in quite a lot of recipes that requires it.
The Sichuan chilli oil generally is a bit overpowering, but when used sparingly, it imparts great vibrancy to even probably the most mundane of dishes.
The white poached rooster, the standard fare throughout Chinese language festivals, will be given an incredible makeover with a sauce infused with Sichuan chilli oil.
Often called kou shui ji, which accurately interprets to “saliva rooster” or higher phrased as mouth-watering rooster, this dish hails from the Sichuan area in China.
So the principle ingredient is none apart from Sichuan peppercorns which can be found at many Chinese language sundry outlets.
Search for pink Sichuan peppercorns and never inexperienced, that are quite a bit spicier and predominantly utilized in mala steamboat.
Inexperienced Sichuan peppercorn can be double the value of the pink selection.
Many individuals already know put together white poached rooster, and most households have their very own approach to prepare dinner the fowl to the proper doneness and succulence.
The standard take a look at is to prick into the pores and skin on the rooster thigh and it’s completed if the juices run clear.
My spouse often doesn’t run the rooster by an ice tub.
As a substitute, she brushes sesame oil all around the rooster pores and skin whereas it’s nonetheless scorching for its perfume to permeate into the meat.
Then she permits the rooster to chill right down to room temperature for about half an hour earlier than slicing.
Kou shui ji is served chilly and all of the elements will be ready forward of time, so that you solely want to decorate the rooster with the sauce and garnish simply earlier than serving.
Deliver it to the desk and watch your loved ones drool over the dish, which has all of the savoury parts of candy, bitter, bitter and spicy for the 12 months forward.
Kou shui ji
2kg entire rooster
2cm ginger, sliced
2 sprigs scallions, reduce into 4cm strips
1 tbsp Shaoxing wine
Sichuan chilli oil
2 tbsps chilli flakes or chilli powder
½ tbsp pink Sichuan peppercorns
½ tbsp Chinese language five-spice powder
1 tbsp sesame seeds
½ cup oil
1cm ginger, sliced
2 star anise
1 tbsp cumin seeds
2 bay leaves
5 tbsp Sichuan chilli oil
1 tbsp sesame oil
2 cloves garlic, smashed
2 tbsp Shaoxing wine
2 tbsp black vinegar
1 tbsp mild soy sauce
½ tbsp sugar
pinch of salt
1 spring onion stalk, minced
1 cilantro stalk, minced
1 pink chilli, sliced
1 tbsp sesame seeds, toasted
Warmth cooking oil and fry ginger slices.
Add star anise, bay leaves and cumin, and mood spices over low warmth till aromatic, taking care that they don’t burn.
In a heat-resistant bowl, combine collectively chilli flakes, Sichuan peppercorn, five-spice powder and sesame seeds. Place a wire sieve over bowl of dry chilli combine.
Pour the new oil straight into the dry-chilli combine within the bowl. Discard all of the spices.
Set the Sichuan chilli oil apart in a single day for the spices to meld collectively.
Clear the rooster and pat dry.
Result in four litres of water to boil in a inventory pot.
Add rooster, scallions, ginger and wine. Deliver the contents to a boil over medium warmth to poach for about 5 minutes.
Cowl with a lid and switch off the range to let the rooster steam within the residual warmth for about 20 minutes.
Put together water with ice in a big bowl. Plunge the rooster within the ice tub, turning over a number of instances till the rooster has utterly cooled down. Minimize into bite-size items and organize on serving plate.
Toast sesame seed in pan till fragrant.
Combine 5 tablespoons of chilli oil with all of the dressing sauce substances. Costume the rooster with the sauce, garnish with pink chilli slices and toasted sesame seeds.