Chinese Mouthwatering Chicken

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.