REMEMBER the time when cuisine from mainland China was all the rage in Malaysia?
That was when Sichuan peppercorn made its presence in a big way, lacing many dishes with its robust flavour and numbing spiciness, known as mala.
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Kou shui ji
Ingredients for the mouth-watering chicken dish or kou shui ji. — Photos: SAM THAM/The Star
For Sichuan chilli oil, temper spices in hot oil and pour over chilli flakes.
Plunge the poached chicken in iced water and soak for five minutes to completely cool the chicken down before cutting the chicken.
Dress the chicken with a spicy piquant sauce filled with Sichuan chilli oil, sesame oil, soy sauce, black vinegar and sugar.
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