@povdinner: episode 20: Kou Shui Ji, 口水鸡  Tender poached chicken served cold with a sichuan chilli sauce OPTIONAL: turn into a whole meal with chicken broth rice and miso soup!  Recipe Author: OneHappyBite For the chicken: • 2 chicken legs • 2 scallions, halved • 4 slices ginger • 1 tbsp Shaoxing wine • Water, enough to cover chicken For the Sichuan sauce: • 4 garlic cloves, minced • 2 scallions, chopped • 2 tbsp light soy sauce • 2 tbsp Chinese black vinegar • 1 tbsp sesame oil • 2 tsp sugar • 1 tsp ground Sichuan pepper • 2 tbsp chilli oil • 2 tsp sesame seeds • Crushed peanuts and coriander, to garnish (OPTIONAL) For the chicken rice: • 200g jasmine rice • A few ladles of reserved poaching liquid For the miso tofu soup: • Remaining chicken broth • 1 tbsp of any miso • Firm or silken tofu, cubed, scallions, seaweed or mushrooms (ur choice!) Method: 1. Add chicken, scallions, ginger and Shaoxing wine to a pot. Cover with water and bring to a boil. 2. Skim off any foam, lower to a gentle simmer, cover and cook for 10–15 minutes. Turn off the heat and leave the chicken covered for another 10 minutes. 3. Remove the chicken and cool it in an ice bath. 4. Mix the sauce ingredients. Slice the cooled chicken, spoon over the sauce, then top with peanuts and coriander Optional Steps! 1. Cook some white rice with a few ladles of the leftover poaching broth. 2. Bring the remaining broth to a simmer and add tofu. Turn off the heat, dissolve miso. Feel free to serve with some cucumber or whatever pickled sides you have!

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