Sichuan Kou Shui Ji (Poached Chicken)

Ingredients

• 1.5 lb boneless, skin-on chicken thighs
• 4 cups chicken stock
• 3 slices fresh ginger, sliced into coins
• 3 whole scallions, cut into 2-inch lengths
• 2 tablespoons Shaoxing wine or dry sherry
• ½ teaspoon salt
• ½ cup neutral oil
• 2 tablespoons Sichuan peppercorns
• 6 whole dried red chiles, deseeded and torn into pieces
• 2 whole star anise
• 1 tablespoon dried Sichuan chiles or chili flakes
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons black vinegar or rice vinegar
• 1 tablespoon sesame oil
• ½ teaspoon sugar
• ¼ cup fresh cilantro leaves
• 2 whole thinly sliced scallions (green parts only)

Instructions

1. 1

   In a 5-quart Dutch oven or large pot, combine 4 cups of chicken stock, 3 slices of fresh ginger (no need to peel, just slice them about 1/4-inch thick), 3 scallions cut into 2-inch lengths, 2 tablespoons of Shaoxing wine, and 0.5 teaspoon of salt. Bring to a gentle simmer over medium-high heat, then reduce heat to low. This should take about 5-7 minutes — you want it steaming gently, not rolling.

2. 2

   While the broth heats, prepare the numbing-spicy oil: Pour 0.5 cup of neutral oil into a small saucepan and set it over medium heat. Once the oil shimmers slightly, add 2 tablespoons of whole Sichuan peppercorns and 2 whole star anise. Toast for about 1 minute, swirling gently — you should smell an intensely floral, slightly citrusy aroma. Do not let them burn or the oil will taste bitter.

3. 3

   Add 6 dried red chiles (tear them into 2-inch pieces and discard as many seeds as you can — this controls the heat level) to the oil. Continue toasting for another 30 seconds. Then add 1 tablespoon of dried Sichuan chiles or chili flakes, stir for just 10 seconds, then immediately remove from heat. The residual heat will finish the toasting. Let the oil cool to room temperature — this will take about 10-15 minutes. While it cools, whisk together 3 tablespoons of soy sauce, 2 tablespoons of black vinegar, 1 tablespoon of sesame oil, and 0.5 teaspoon of sugar in a small bowl.

4. 4

   Pat the 1.5 lb of boneless, skin-on chicken thighs completely dry with paper towels — dry skin will cook to a more tender, silky texture rather than rubbery. The thighs should come out of the broth incredibly tender and the skin intact.

5. 5

   Carefully place the chicken thighs skin-side up into the gently simmering broth. The liquid should just barely cover the chicken — if it doesn't, add a bit more warm stock. Maintain a very gentle simmer (you should only see an occasional bubble break the surface). Poach for 15-18 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh with an instant-read thermometer. The chicken should be fully cooked through but incredibly moist and tender — the gentle heat is the key.

6. 6

   Using tongs, carefully transfer the cooked chicken to a clean cutting board. Let it rest for 3-4 minutes while you finish the sauce.

7. 7

   Strain the cooled spicy oil through a fine-mesh strainer into the bowl with the soy sauce mixture, discarding the solids. Stir well to combine — this is your final sauce. Taste it: you should feel the tingly numbing sensation from the Sichuan peppercorns, heat from the chiles, and a balance of salty-sour-sweet. Add a pinch more salt or a splash of vinegar if needed.

8. 8

   Slice each chicken thigh against the grain into 0.5-inch-thick strips, keeping the skin intact on each piece. Arrange the slices on a serving platter, overlapping them slightly so they look elegant.

9. 9

   Pour the numbing-spicy oil and sauce over the chicken, making sure the flakes and aromatics coat everything. Scatter 0.25 cup of fresh cilantro leaves and the green parts of 2 sliced scallions over the top. Serve at room temperature or slightly warm — this dish actually tastes best when not piping hot, as the flavors are more pronounced and the numbing sensation more noticeable.

Tools you’ll need

• 5-quart Dutch oven or large pot
• small saucepan
• instant-read thermometer
• tongs
• cutting board
• sharp knife
• fine-mesh strainer
• small bowl
• whisk
• paper towels

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