Name: Hot and Spicy Sichuan Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Whole chicken - ½ (2 pound); Fresh ginger, crushed - 1 (3/4 inch thick) slice; Sichuan peppercorns - 1 teaspoon; Soy sauce - ¼ cup; Chile oil - ¼ cup; White sugar - 2 tablespoons; Monosodium glutamate (MSG) - ¼ teaspoon; Sichuan peppercorn oil - ¼ teaspoon; Spring onions (white parts only), cut into 3/4-inch pieces - 6; Toasted sesame seeds, or to taste - 1 teaspoon

Ingredients for - Hot and Spicy Sichuan Chicken

1. Whole chicken ½ (2 pound)

2. Fresh ginger, crushed 1 (3/4 inch thick) slice

3. Sichuan peppercorns 1 teaspoon

4. Soy sauce ¼ cup

5. Chile oil ¼ cup

6. White sugar 2 tablespoons

7. Monosodium glutamate (MSG) ¼ teaspoon

8. Sichuan peppercorn oil ¼ teaspoon

9. Spring onions (white parts only), cut into 3/4-inch pieces 6

10. Toasted sesame seeds, or to taste 1 teaspoon

How to cook deliciously - Hot and Spicy Sichuan Chicken

1 . Stage

Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.

2 . Stage

Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.

3 . Stage

Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.

4 . Stage

Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.