Spicy Chicken In Red Oil – Cold Dish

Putonghua : kou sui ji

Ingredients
Chicken  1/2 pc            Minced Peanut  3 tbsp          Chopped Spring Onion  1 stalk
Chopped Chinese Celery  2 stalks          Seasame  1 tbsp

Seasoning
Salt  2 tbsp            Chicken Powder  2 tbsp             Shaoxing Wine  4 tbsp

Sauce A
Minced Shallot  1 tbsp              Minced Garlic  3 tbsp               Chicken Powder  1/2 tbsp
Minced Red Cone Pepper  3 tbsp             Smashed Cayenne Pepper  1 tbsp
Salt  2 tbsp           Sugar  2 tbsp

Sauce B
Red Pepper Oil  5 tbsp           Cayenne Pepper Oil  2 tbsp          Minced Ginger  1 tbsp
Light Soy Sauce  1/2 tbsp               Dark Rice Vinegar  1/3 tbsp              Sasame Oil  2 tbsp

Steps
1) Wash chicken, coating and marinate with seasoning for 60 minutes
2) Steam chicken by high heat for 20 minutes, then put into water in ice immediaately
3) Adding more ice to chill water, and soak chicken for 15-20 minutes, make chicken cold
4) Chop chicken into bite pieces, stack well onto a flat bottom container
5) Heat pan with 5 tbsp of oil, add in sauce A, stir fry 1 minutes in middle heat
6) Turn off heat, let oil cool then add in sauce B, stir well, cover onto chicken
7) Sprinkle minced peanut, celery, spring onion and sesame, serve

Remark
tbsp – table spoon