Cold Chilli Chicken

Serve with steamed rice

Time: 1.5 hours

For the chicken


• One small corn fed chicken

• Half cup of Chinese rice wine

• 4 slices of ginger

• 3 spring onions cut into finger length pieces

• Pinch of salt



For sauce:  


• 4x tbs of Szechuan chilli oil

• 2x tbs Chinese vinegar

• 1x tbs soy sauce

• Pinch of salt

• 1x teaspoon sugar

• 1x tbs sesame oil

• 1x tbs Chinese rice wine

• 4x cloves crushed garlic

• 1/2 cup of minced spring onions


Garnish with sesame seeds and fried onions

Step 1: Clean your chicken with cold water. Place the chicken, ginger, spring onions, rice wine and salt into a large pot and fill with water so the chicken is completely covered.


Step 2: Bring water to boil and cook for 15 mins. Turn the heat off and rest for 20mins with a lid.


Step 3: Combine all the sauce ingredients. Taste to see if more salt or sugar is needed.


Step 4: Cut your chicken into small pieces and place on plate. Drizzle all the sauce over the chicken, cover and place in fridge for an hour.


Step 5: Serve with sesame seeds and fried onions on top and steamed jasmine rice











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