Ingredients
Three yellow chicken (1250-1500 g, about 2.75-3.3 lbs).
Seasonings
To taste: pickled chili peppers, ground Sichuan pepper, ginger, scallions, cooking wine, sugar, vinegar, salt, MSG, minced garlic, chili oil, and sesame seeds.
Instructions
1. Rinse the Sanhuang chicken (a tender, yellow-skinned chicken) under cold water to remove any blood. In a pot, bring water, ginger, scallions, salt, and cooking wine to a boil. Briefly blanch the chicken, then return it to the pot. Simmer over low heat for about 15 minutes, ensuring the water does not come to a full boil. Remove the chicken and immediately submerge it in cold chicken broth for 1 hour. Take it out, cut into strips, and arrange on a serving plate.
2. Remove seeds from pickled peppers and finely chop them, then combine with sugar, vinegar, MSG, minced garlic, ground Sichuan pepper, and chili oil to create a sauce; pour the sauce over the chicken strips and sprinkle with sesame seeds and chopped scallions. This dish combines the comforting flavor of home-style cooking with the bold, numbing-spicy kick of Sichuan chicken, while also incorporating the distinctive tangy style of pickled pepper chicken.