I know what you’re thinking :
” Ah My Gawd … they look … Red and Spicy … but is it really *pause* … spicy ? ”
Never judge a book by its cover, I was told. In the kitchen, I judge the dish by its ingredients. I’d imagine the taste by analysing their ingredients and then decide if this will blend into my meal plan 🙂 I had the same first impression and thoughts as most of you had about this dish when I looked at the picture – red and spicy.
Actually, the dish turned out to be really pleasant – it IS red but it wasn’t too spicy. On top of that, the surprising addition of peanut butter (interesting by the way) adds an aromatic nutty note to the chilli oil.
Try it this weekend, it’s worth a shot 🙂
Cold Chicken in Chilli Oil (adapted from Sebastian Goh’s The Hot & Spicy Way)
Serves 2 as part of shared mains
2 chicken thigh fillets, skin on
1 tbsp spring onion, chopped, to garnish
1 tbsp toasted sesame seeds, to garnish
(Chilli Oil Sauce)
5 tsp chilli oil
1/2 tsp Szechuan peppercorn, crushed
1/2 tsp chilli powder
1 tsp sesame oil
1/2 tsp salt
2 tsp peanut butter
120 ml chicken stock
1. Heat up a wok on high heat. Place the raw peanuts into the wok and dry fry / toast them. Constantly move the peanuts around so they don’t burn. Toast until fragrant. Set aside to cool.
2. Bring a pot of water to boil. Add 1 tsp salt into the boiling wanter and gently place the chicken thigh fillets into the water. Cover and simmer the chicken on low heat. Boil for about 20 minutes or until the chicken is cooked through.
3. Prepare a cold bath with cold water and ice. Remove cooked chicken thighs and transfer to the cold water bath. Drain and de-bone the chicken thighs. Cut into thick strips and set aside on a serving plate.
4. Mix all the sauce ingredients in a bowl. Add in toasted peanuts. Adjust taste to your liking.
5. Pour the sauce over the chicken strips. Sprinkle toasted sesame seeds and chopped spring onions. Must serve with a bowl of warm steamed rice.