口水鸡 ~ Saliva Chicken （ Mouthwatering Chicken ）

食谱取自 ： chinasichuanfood

口水鸡

材料 ：

1只 鸡
4片 姜
2棵 青葱
1汤匙  料酒/米酒
花生碎 （ 烤香 ）
白芝麻 （ 烤香 ）

酱料 ( 搅拌均匀 ) ：

4 ~ 6汤匙 四川辣油/红油
2汤匙 黑醋
1汤匙 麻油
2汤匙  料酒/米酒
1/2茶匙 糖
盐适量
1汤匙 生抽
2瓣 蒜 （ 剁碎 ）
1/2汤匙 葱花
芫茜碎适量

做法 ：

1. 鸡洗净，去头和鸡脚。锅中烧开水，加入鸡，青葱，姜片和料酒( 水要盖过鸡 ）.用中火煮至滚。滚后再继续煮8分钟。继续盖着锅盖焖20分钟。

2. 把鸡取出，放到冰水里冰镇一下.水如果漫不过鸡只的话要手动翻个面（目的是让鸡肉紧缩 保持入口有弹性）。切成小块，放入盘中。

3. 淋上酱料，然后撒上花生碎和白芝麻即可完享用。

Recipe source : chinasichuanfood

Saliva Chicken （ Mouthwatering Chicken ）

Ingredients ：

1 chicken around 2 pound
4 ginger slices
2 stalk green onions
1 tbsp cooking wine
peanuts （ toasted and crushed ）
white sesame seeds （toasted ）

Sauce Ingredients （ mix till well combined ） :

4 ~ 6tbsp Szechuan style chili oil
2tbsp black vinegar
1tbsp sesame oil
2tbsp cooking wine
1/2tsp sugar
pinch of salt
1tbsp light soy sauce
2 garlic cloves, smashed
1/2tbsp minced green onion
minced coriander

Method :  

1. Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes  . Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.

2. In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down （ soak the chicken in iced water can tighten the skin ）. Cut into chunks and lay in the serving bowl.

3. Pour the sauce over the chicken , garnish with toasted peanuts and white sesame seeds and enjoy !

红油抄手 ~ Sichuan style Red Oil Wontan

食谱取自 ： chinasichuanfood

红油抄手

云吞材料：

30片 云吞皮
1杯 猪肉碎
盐适量
1汤匙 姜茸
1汤匙 青葱碎
1粒 蛋
1汤匙 蚝油

辣椒油材料：

2片姜
2 颗 八角
1茶 匙 小茴香
4 ~ 6条  辣椒干 （ 我用辣椒末 ）
2 片 月桂叶
2 汤匙  辣椒粉   （ 我用辣椒末 ）
1  1/2茶匙  花椒
1  1/2茶匙  五香粉
1 汤匙   白芝麻

辣椒油调味料：

3 ~ 6 汤匙  辣椒油
2 汤匙   黑醋
1汤匙  麻油
2 汤匙  米酒
1/2 茶匙  糖
盐适量
1汤匙   生抽
2瓣  蒜 （剁碎 ）
1/2汤匙 青葱碎
芫茜碎适量
1杯 煮云吞的水

做法 ：

1. 椒油（前一天准备 ）：将辣椒粉/干红辣椒末，花椒，五香粉和白芝麻混合在一个碗里。

2. 锅里，加入月桂叶，姜片，八角，花椒和辣椒末。再倒入1杯油，继续加热到油锅底开始不断的冒小泡翻滚，关火。（不要烧到油冒烟）。放弃所有的调料，只留下油。

3. 热油倒入（1）里。备用。待晾凉后装入密封罐中保存即可。

4. 吞 ：在碗里，放入猪肉碎，姜茸，蚝油，鸡蛋，青葱和盐。以同一个方向，打至起胶。

5. 入冰箱里冷藏15分钟。

6. 馅料裹进云吞皮里。

7. 滚一锅水，将包好的云吞分批放入水里，立即用筷子搞拌，不要让云吞黏底。煮至云吞浮上水面，就是熟透了。捞起云吞和少许煮云吞的水，盛于碗中备用。

8. 入辣椒油调味料，青葱粒和芫茜碎 。搅拌均匀即可。

 

Recipe source :  chinasichuanfood

Szechuan style Red Oil Wonton

Ingredients :

30 wonton wrappers
1 cup minced pork
pinch of salt
1 tbsp minced ginger
1 tbsp minced green onion
1 small size egg
1 tbsp oyster sauce

Chili Oil  :

2 slices of ginger
2 star anise
1 tsp cumin
4 ~ 6 ried chili pepper  ( I replaced it with chili flakes )
2 bay leaves
2 tbsp chili powder  ( I replaced it with chilli flakes  )
1 and 1/2 tsp Sichuan peppercorn (or powder)
1 and 1/2 tsp Chinese five spice powder
1 tbsp sesame seeds

Red oil dressing  :

3 ~ 6 tbsp Szechuan style chili oil depends how spicy you want
2 tbsp black vinegar
1 tbsp sesame oil
2 tbsp cooking wine
1/2 tsp sugar
pinch of salt
1 tbsp light soy sauce
2 garlic cloves ( smashed )
1/2 tbsp minced green onion
minced coriander
1 cup water from cooking wonton

Method :

To Make the chili oil in previous day.
1.  In a small bowl , mix chili powder/ chilli flakes, Sichuan peppercorn, five spice powder and sesame seeds.

2.  In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers / chilli flakes , pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.

3. Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Making red oil wonton

4. In a large bowl, mix minced pork with ginger, oyster sauce, egg, spring onion and salt. Keep stirring the mixture in one direction until well combined and sticky.

5. Refrigerate for around 15 minutes for a better flavor.

6. Assemble wonton one by one.

7. Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely . Transfer out to serving bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing) .

8. Pour the red oil dressing on top , garnish extra minced spring onion and coriander. Mix well before enjoying.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion ( XuanHom's Mum Kitchen Diary ) and hosted by May @ 厨苑食谱  .