Mandy Lee (founder of the blog Lady & Pups) is sharing a playful adaptation of a very popular appetizer seen in almost every Sichuan restaurant in China, and perhaps in the United States, too.
As Chinese culture has a quirky sense of humor when it comes to naming food (such as “rolling donkey in dusts,” “wok helmet,” and “dog biting pig,” to name a few), this dish is known as the “saliva chicken.” Not only it will make you salivate upon first look, but the combination of soft poached chicken sitting in a spicy and numbing puddle of sesame sauce and chile oil is dangerously addictive. GET THE RECIPE ►► f52.co/3eJhmMP
FIND MANDY'S CHILE OIL RECIPE HERE ►► f52.co/3dJgA10
INGREDIENTS
Meatballs
1 pound (450 grams) boneless skin-on chicken thighs
1/4 pound (105 grams) chicken knuckles/cartilage (if unavailable, omit)
1 1/2 tablespoons grated ginger
1 1/2 tablespoons sake
2 1/2 teaspoons toasted sesame oil
2 teaspoons fish sauce
1 1/4 teaspoons ground white pepper
Canola oil, for shaping the meatballs
Sesame Sauce (below)
Ultimate Sichuan Chile Oil
Finely ground Sichuan peppercorns, for dusting
Sesame Sauce
1/2 cup (127 grams) tahini
3 garlic cloves, smashed
1 1/2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons balsamic vinegar
1/2 teaspoon sugar
1/2 cup crushed ice, plus more if needed
2 tablespoons finely chopped cilantro or scallions
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5 окт 2024
