Chicken with Spicy Sauce

Sichuan Provence in China is known for its spicy, numbing and flavorful dishes. Like I promised yesterday, here is a recipe that will use up the other half of our cooked chicken. I really like the simple steps to create this dish and the chicken comes out salty, sweet and spicy.



Serves 4

Prep time: 15 minutes
Cook time: 0 minutes

Ingredients:
Half of a cooked chicken, about 2 pounds, cooled
1 teaspoon salt
8-10 scallions, white part only, thinly sliced
2 tablespoon and 2 teaspoon white sugar
6 tablespoon light soy sauce
6-12 tablespoons chili oil with chili flakes or store-bought chili oil
4 teaspoons sesame oil
1-2 teaspoon ground roasted Sichuan pepper (optional)
Tips:

1. The chili oil adds a smooth texture and a fiery flavor to the chicken, if you can't find chili oil in your local store, here is a recipe to make it at home.
2. If you don't have cooked chicken on hand, please cook the chicken according to my earlier post Cold Cut Chicken

Instruction:

1. Cut the chicken into slices and sprinkle with salt and ground Sichuan pepper if using.
2. In a small bowl, dissolve the sugar into the soy sauce, then add the chili oil and sesame oil.
3. Put the chicken slices, scallion slices and sauce in a large serving bowl, mix well and serve.

Chili Oil:Makes 1 pint

1/2 cup chile flakes
2 cups peanut or corn oil

1. Put the chili flakes into a glass jar with lids.
2. Heat the oil over high heat until smoking
3. Remove oil from heat, let it cool for about 10 minutes, to 225-250 degrees. Pour onto the chilies, and stir couple times. Put lid on the jar and store it in a cool, shady place.