Mouth Watering or Sichuan Chicken (Paleo-influenced)

This is a complex dish with, as it says, “mouth-watering” flavors and one of Chef Gong’s favorites. If you’re not afraid of numbing spicy, this is the dish for you. The sauce that makes up the Sichuan sauce uses a ton of healthy, nutritious ingredients, including turmeric powder, garlic, star anise, etc. It’s a perfect paleo take on your typical Sichuan chicken dish.

• Chicken -whole or the drum sticks only
• Sichuan peppercorn (a must)
• Dried chili (remove the seeds)
• Cinnamon stick
• Star anise 
• Garlic 
• Ginger 
• Turmeric powder
• Avocado or olive Oil
• Chili powder 
• Soy sauce 
• Salt
• Black vinegar or balsamic vinegar 
• Green onion
• Leek -optional 
• Cilantro 
• Sesame seeds
• Sesame oil

Cooking the chicken

1. Boil a pot of water with 10-15 dried chili (seeds removed), 5 slices of ginger, 2 bunches of green onion, 2-3 Thai chili, leek (optional) and lots of salt (or lightly salted chicken), 1tsp turmeric powder, 1tbs Szechuan peppercorn 
2. Add the chicken to the boiling water. Once boiled, turn the heat to simmer 
3. Simmer for 10 to 15 (depends on the whole chicken or drumsticks) minutes. Then turn off and let the chicken sit for 10-15 minutes.
4. [Optional] Put the chicken into iced cold water
5. Debones when the chicken has cooled for those who do not like chicken with bones. If whole chicken, cut into pieces
6. Note: keep the chicken soup (broth) for cooking as it is tasty.

Cooking the Sichuan Chili Oil

1. 4 tsp of chili powder and a pinch of salt in a bowl
2. Heat a pan at low heat and add a tablespoon of red (more aroma than green) or green (more numbing effects) Sichuan peppercorn, a cinnamon stick, 5 pcs of star anise, 10 pcs dried chili, bay leaves (optional). Fry until aroma or about 5 minutes. Stir constantly to avoid burnt
3. Add a cup of olive oil and continue heating at low heat for 5-10 minutes. Don’t burn the chili 
4. Pour (filter out the debris) the boiling oil over the bowl of chili powder with salt 
5. Add 1 tablespoon of black vinegar.
6. Whether to filter the chili powder is a personal choice. Let the chili oil cool and store it in a glass bottle in the refrigerator. It can last a few weeks.

Cooking the Sichuan Chili Oil Sauce

1. Heat the pan with some oil and add some chopped garlic
2. Add 5-7 tsp of soy sauce and immediately turn off the heat
3. Add the Chili oil. Quantity enough for the amount of meat
4. Add 3 tsp of sesame oil
5. Add some sugar or honey 
6. Add 2 tsp of black vinegar 
7. Add A tablespoon of heated (heat them until there is a nice aroma) Sichuan peppercorn and then grind it
8. Add some chicken bouillon (replaced MSG)
9. Add some salt 
10. Add some Cayenne pepper to increase the spiciness

Putting it all together

Pour the Chili Oil Sauce over the chicken meat and add some chopped green onion, cilantro, sesame oil and sesame seeds.

Chef’s note: The chili oil or chili oil sauce is nice for any dish of meats or eggs. Make extra and store it in the refrigerator. It can last for 2 – 4 weeks.