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. This recipe and the chili oil comes from the cookbook "Land of Plenty", which is written in English.



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.