Chili Crunch Saliva Chicken
A Sichuan classic made simple. Tender poached chicken finished with a bold Chili Crunch sauce packed with savory heat, black vinegar, garlic, and umami.
Serves 2.
what you'll need
INGREDIENTS
- 2 bone-in, skin-on chicken thighs
- 4 to 5 slices ginger
- 2 scallions, cut into large pieces
- 2 tbsp Shaoxing wine
- 2 tbsp Momofuku Soy Sauce
- 2 to 3 tbsp Momofuku Chili Crunch
- 1 tbsp Chinkiang black vinegar
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp sesame oil (optional)
- 1 tsp toasted sesame seeds
- 2 tbsp chopped cilantro (optional)
- 4 to 5 cups water (enough to cover the chicken)
Directions
Add chicken, ginger, scallions, Shaoxing wine, Momofuku Soy Sauce, and enough water to cover the chicken to a pot.
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Bring to a gentle simmer and poach for 20 to 25 minutes, until cooked through.
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Transfer the chicken to an ice bath, then slice into bite-sized pieces.
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Mix Momofuku Chili Crunch, Momofuku Soy Sauce, black vinegar, sugar, garlic, and sesame oil to make the sauce.
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Spoon the sauce over the chicken and garnish with scallions, sesame seeds, and cilantro if using.
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Serve chilled or at room temperature.
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what you need from momofuku
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