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This is a very famous Chinese spicy dish. You can change the amount of spice in it to adjust to your taste.
1. Debone chicken thighs using scissors.
2. Put chicken thighs into a big pot of cold water, add cooking wine and 4 slices of ginger. Boil the water. Once it reaches a boil turn off the heat and leave the thighs inside for 8 minutes.
3. Remove the chicken from the pot and put it into a bowl of ice water to cool. Refrigerate chicken if you are going to let the chili oil sit overnight.
4. Prepare chili oil. Mix red chili powder, white sesame seeds, sugar and salt in a heatproof container. Set aside.
5. Put the vegetable oil into a saucepan. Add 1/2 tablespoon Sichuan pepper, 1 clove, 1 cinnamon stick, 1/2 teaspoon cumin, 1 star anise, 1 bay leaf, 4 slices of ginger, the sliced clove of garlic and sliced green onion into the vegetable oil. Turn on fire between medium and low heat and heat until garlic, green onion and ginger turn golden brown.
6. Take out garlic, green onion and ginger with chopsticks or anything your are comfortable with and continue heating the oil until it’s hot and wavy, takes about 5 minutes.
7. Filter the heated oil through a sieve into the red pepper mixture in step 4, a little at a time. Take about 3 times to do this. Do not pour it in all at once. Finally stir the mixture, preferably leave it overnight, so the taste of the red chili oil is more fragrant.
8. To prepare the dish: In a medium-sized bowl mix 4 tablespoons of chili oil made above, with 1 tablespoon of sesame oil, 1/2 tablespoon of sugar, 2 tablespoons of soy sauce and 1 tablespoon of white vinegar. That is the mouthwatering chicken sauce.
9. Slice the chicken thighs into pieces, skin side up, put into a large size plate and drip the sauce over it. That’s the mouthwatering chicken. It is a cold dish, by the way.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!