Chuanchuan xiang, chili oil skewers
Chinese Cooking Demystified · ♥ 1.9K likes · 78.1K views · 6 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ kg whole chicken
The soup is six part stock cooked with fried aromatics, spices and Sichuan chili bean paste, to one part good quality Sichuan chili oil.
What chuan chuan is
- 3½ l cool water
- 1 whole chicken carcass
- pork bones
- 1 whole leek
- sliced ginger
- 30 g dried chilies
- 1 tbsp Sichuan peppercorn
Put the whole chicken in 3.5 litres of cool water with the extra carcass and pork bones, the leek sections, sliced ginger, dried chilies and Sichuan peppercorn. Cover and bring to a boil.
Drop to a simmer, covered, and poach until the chicken is 90 percent done, about 15 minutes for this size bird.
Flip the bird, shut off the heat, cover and let it soak in the hot water an equal amount of time, again 15 minutes.
Remove the chicken and cool it. Skim out the chilies and peppercorns and boil the stock down. A proper stock would go four hours until reduced by half; an hour or two is good enough here.
Shred the cooled chicken, working the thighs and wings first then the breast, and return the carcass to the stock.
- 1½ l stock
- 3 tbsp oil
Long yao the wok: get it piping hot, shut off the heat, add the oil and swirl for a non-stick surface.
On medium low, fry the chili bean paste about two minutes until the oil is obviously stained red.
- 3 tbsp Sichuan chili bean paste
- 1 whole leek
- ginger
Add the leek sections and sliced ginger and fry about a minute until fragrant.
- 3 whole cinnamon sticks
- 10 whole star anise
- 15 g sand ginger
- 3 whole black cardamom pods
Add the cinnamon, star anise, sand ginger, black cardamom and Sichuan peppercorns and fry about a minute until fragrant.
- 1 tbsp Sichuan peppercorns
- 1 tbsp Shaoxing wine
Swirl in the Shaoxing wine and fry a minute, then add the stock. Cover and bring to a boil.
- 3 cloves chopped garlic
- 3 tbsp salt
- 3 tbsp sugar
- ½ tsp MSG
In a 2.5 litre bowl combine the chopped garlic, salt, sugar, MSG, peanut butter, sesame paste and Sichuan peppercorn powder.
- 2 tbsp peanut butter
- 1 tbsp sesame paste
- ½ tbsp Sichuan peppercorn powder
Pour the soup through a strainer into the bowl and stir a couple of minutes until it is no longer boiling hot.
- 250 g Sichuan chili oil
- 1 tbsp toasted sesame oil
- toasted sesame seeds
Stir in the Sichuan chili oil, then top with toasted sesame oil and toasted sesame seeds.
- beef balls
- button mushrooms
- broccoli
- potato
- wheat gluten
- lotus root
Blanch and skewer the components: shredded chicken, halved beef balls until they float, halved button mushrooms two minutes, broccoli florets a minute, thin potato slices 45 seconds, wheat gluten three minutes, thin lotus root slices 30 seconds.