CHICKEN WITH SZECHUAN SPICE

One of the beauties of this dish is it can be served warm, at room temperature, or cold; it’s wonderful each of those ways. Save the delicately flavored broth for your next soup. The sauce is delicious as a dipping sauce on its own. The leftovers are great! 

POACHING THE CHICKEN: 
1 whole organic chicken, 4-5 lbs
3 two-inch knobs of fresh ginger, cut into ½-inch pieces
2 tsp kosher salt
Large pot to cook chicken completely covered with water

Place whole chicken in large stock pot and cover with cold water. Add ginger pieces and 2 tsp salt. Bring to a boil and turn heat to low. Simmer uncovered for 10 minutes, then cover pot, turn off heat and let chicken sit for 40 min. 

CREATE THE SAUCE BASE:
1 lg clove garlic, peeled and finely chopped
1 knob ginger root about 2-inches long (unpeeled) 
2 tsp of CWL CHEF Szechuan Spice
5 ½ oz tablespoons neutral oil

Grate garlic and ginger into a bowl. Add Szechuan salt and stir in 1 ½ oz neutral oil. Allow to macerate for 20 minutes.

COMPLETE THE SAUCE: 
¼ cup fresh ginger root, peeled, chopped
¼ cup chopped green scallions
3 TBSP light soy sauce
1 tsp cane sugar
½ tsp white pepper
1 TBSP Shaoxing or dry sherry

Mix chopped ginger and scallions into bowl of dipping sauce base. Add light soy sauce, sugar, white pepper, Shaoxing, and remaining 4 oz oil. Stir to mix. Allow sauce to sit for 30 minutes or longer. 

SERVING THE CHICKEN
Remove chicken from pot and cut Chinese-style into 1 ½-inch pieces with bone. Place on a platter. Add a little broth to serving platter. Serve dipping sauce on the side or pour over the chicken. Store extra broth for another dish. 

©2020 Christopher Lee