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Quick and easy mouth watering chicken

Prep:

Cook:

Delicious mouth watering chicken packed with Sichuanese flavours that will blow you away.

  • 2 Chicken Thighs, bone in
  • 2 Cloves of Garlic, peeled, whole
  • 20g Ginger, Sliced
  • 2 Spring Onions, sliced into batons
  • 1 Tbsp Sichuan Peppercorn
  • 1L-2L of water (or to cover)
  • 1⁄4 cucumber, thin matchsticks
  • Handful bamboo Shoots, matchsticks
  • 1 spring onion, slice into matchsticks for garnish

Sauce

  • 10g Ginger, finely chopped
  • 3-4 Cloves of garlic, finely chopped
  • 1⁄2 Tbsp of pure sesame paste
  • 50 - 70g Chicken broth or water.
  • 3-4 Tbsp soy sauce
  • Pinch of Sesame seeds
  • 1 cup chicken stock
  • 1 Tbsp Chinese black vinegar
  • 1 Tsp sugar
  • 1 Tsp Sichuan peppercorns powder
  • 2-5 Tbsp of Sichuan chilli oil
  • In a pot, add your chicken legs, garlic, ginger, spring onion, sichuan peppercorns, and 1-2 litres of water (or to cover fully). Put on the lid and turn the heat to high. Bring it to a boil. Once it starts boiling, turn the heat low and simmer for 25 minutes. Once that is done, turn the heat off and let it steam for another 10-15 minutes, and then remove it from the pot and dunk it in an ice bath to stop the cooking process.

  • While you are waiting, mix the sauce ingredients and prepare your garnish.

  • Once the chicken completely cools, take it out and start cutting into thin slices.

  • To serve, place the cucumber and bamboo shoot slices on the bottom of the bowl, top with your poached chicken, drizzle your sauce to submerge the chicken and top with spring onion slices.

    How To Make Quick and easy mouth watering chicken

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

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  • 2 Chicken Thighs, bone in
  • 2 Cloves of Garlic, peeled, whole
  • 20g Ginger, Sliced
  • 2 Spring Onions, sliced into batons
  • 1 Tbsp Sichuan Peppercorn
  • 1L-2L of water (or to cover)
  • 1⁄4 cucumber, thin matchsticks
  • Handful bamboo Shoots, matchsticks
  • 1 spring onion, slice into matchsticks for garnish

Sauce

  • 10g Ginger, finely chopped
  • 3-4 Cloves of garlic, finely chopped
  • 1⁄2 Tbsp of pure sesame paste
  • 50 - 70g Chicken broth or water.
  • 3-4 Tbsp soy sauce
  • Pinch of Sesame seeds
  • 1 cup chicken stock
  • 1 Tbsp Chinese black vinegar
  • 1 Tsp sugar
  • 1 Tsp Sichuan peppercorns powder
  • 2-5 Tbsp of Sichuan chilli oil

  • In a pot, add your chicken legs, garlic, ginger, spring onion, sichuan peppercorns, and 1-2 litres of water (or to cover fully). Put on the lid and turn the heat to high. Bring it to a boil. Once it starts boiling, turn the heat low and simmer for 25 minutes. Once that is done, turn the heat off and let it steam for another 10-15 minutes, and then remove it from the pot and dunk it in an ice bath to stop the cooking process.

  • While you are waiting, mix the sauce ingredients and prepare your garnish.

  • Once the chicken completely cools, take it out and start cutting into thin slices.

  • To serve, place the cucumber and bamboo shoot slices on the bottom of the bowl, top with your poached chicken, drizzle your sauce to submerge the chicken and top with spring onion slices.

    How To Make Quick and easy mouth watering chicken

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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