SILKIE CHICKEN CORDYCEPS FISH MAW CONCH SOUP 蟲草花花膠响螺煲烏雞湯

Here’s how to stay warm during the Winter! Silkie Chicken Cordyceps Soup with Fish Maw and Conch 蟲草花花膠响螺煲烏雞湯 is the ultimate nourishing bowl to boost your immune system. Say goodbye to cold hands and feet! Silkie Chicken Cordyceps Fish Maw and Conch Soup 蟲草花花膠响螺煲烏雞湯 is…

Chinese, Chinese Medicinal Food Therapy, Recipes, Soups and Stews

by Nancy

4 Comments

February 12, 2021

MONEY BAG DUMPLINGS 年菜平安金福袋

This post is sponsored by Hudson’s Bay Company and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! When it comes to Chinese New Year dishes, there is no shortage of auspicious…

Appetizer and Snacks, Chinese, Chinese New Year, Recipes, Vegan, Vegan, vegetarian

by Nancy

18 Comments

February 10, 2021

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

I love the lingering mala spiciness from my special homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pairs wonderfully with the chilled, tender, juicy chicken.

Which Cut of Chicken Should You Use?

When choosing what chicken to use, some traditional Chinese recipes use whole chickens – chop them up once they are cooked and serve them bone-in and skin-on.

If you do not want to prepare a whole chicken, you can opt for bone-in, skin-on thighs. Chicken thighs could be more convenient if you are in a hurry or just cooking for a small family. Just remove the bones once the chicken is cooked and then slice thinly into pieces.

I prefer to use whole chickens and make extra for leftovers. The flavours are robust and develop better overnight.

How To Prepare the Chicken

Clean the chicken and remove inners. Pat dry and rub some salt all over the chicken inside and out. Let air dry for a 5 to 10 minutes.

Some people like to cook the chicken by submerging the chicken in boiling hot water for 20 minutes with green scallions and ginger, like cooking a Hainanese Chicken.

I prefer to steam in my steam convection oven for 30 minutes.

Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

After removing the chicken, pour our liquid from the chicken fat and chicken essence into a small bowl. Wrap with saran wrap and store in the refrigerator.

After being chilled, the chicken fat will separate from the chicken essence. Remove and discard the chicken fat. You can add a tablespoon of chicken essence to your daily cooking to enhance the flavour!

homemade Fragrant Peppercorn Oil 萬用香料油秘方

How To Make Mala Chili Oil Soy Sauce

While the chicken is cooking, you can prepare the sauce.

One of the key ingredients in this dish is the homemade Fragrant Peppercorn Oil 萬用香料油秘方. The spices, aromatics and lingering mala spiciness of this oil go beautifully with red chili oil.

In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.

I like using sweet soy sauce like soy sauce for steamed fish.

Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.

Final Step

Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.

Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.

口水雞是一道我蠻喜歡的四川傳統名菜！它集麻辣鮮香嫩爽於一身！

加上永達農場加美雞真的很有「雞」的味道⋯⋯

萬用香料油秘方！燒菜必須加一茶匙!

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SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Author:Nancy
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 minutes
Yield:1 chicken 1x
Category:main dishes, entree
Method:Steam
Cuisine:Chinese

Print Recipe

Description

Make this Sichuan Mala Mouth Water Chicken 四川麻辣口水雞 just like Chinese restaurants, but better! This addictive (literal translated) saliva chicken is mouthwatering, juicy, spicy, sweet and savoury! I love the lingering mala spiciness from my special homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pairs wonderfully with the chilled, tender, juicy chicken.

Ingredients

Scale

1 whole chicken
3 tbspsalt
1 bunch green scallion, julienne
4 slices ginger, julienne

Mala Chili Oil Soy Sauce

2 tbspsteamed fish soy sauce
1 tspsalt
1 tsp sugar
5 cloves garlic, minced
3–4 tbsp red chili oil
1–2 tbsp of Fragrant Peppercorn Oil 萬用香料油秘方
1/2 tbspChinese black vinegar

Instructions

Wash and clean the whole chicken.
Pat dry or air dry.
Rub salt all over the chicken.
Stuff the chicken with green scallions and ginger.
Set steam convection oven at 400F and steam the chicken for 30 minutes.
Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

While the chicken is cooking, you can prepare the sauce.

In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.
Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.
Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.
Serve and enjoy!

Notes

Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.
After the chicken is cooked, opt to remove the neck and head and bottom.

Keywords: Fragrant Peppercorn Oil, 萬用香料油秘方, Sichuan Recipes, Mala Mouth Water Chicken, 四川麻辣口水雞, 四川麻辣, 口水雞, Chinese, Recipes, Chicken

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Chinese, Main Dishes, Recipes, Uncategorized

by Nancy

0 Comments

February 5, 2021

FRAGRANT PEPPERCORN OIL 萬用香料油秘方

Make this Fragrant Peppercorn Oil 萬用香料油秘方 to elevate all your spicy dishes! All it takes are spices, aromatics and oil. Easy to make and can be stored in the refrigerator. Homemade chilli oil is convenient to use, and a few drops can add depth to…

Chinese, Recipes, Seasoning and Spices, Vegan, Vegan

by Nancy

0 Comments

January 29, 2021

HAWTHORN GOJI BERRY DIGESTION TEA 山楂杞子茶

Hawthorn Goji Berry Tea 山楂杞子茶 is excellent for several reasons. This tea is perfect when you have overeaten. It quickly improves digestion when you feel bloated with food stagnation. The sweet and tangy tart berries are well balanced and delicious drunk hot or cold! I…

Chinese, Chinese Medicinal Food Therapy, Drinks and Smoothies, Recipes, Vegan

by Nancy

0 Comments

January 27, 2021

INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜

In preparation for the upcoming Chinese Lunar New Year, I made this festive recipe Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜. It takes just 20 minutes in the pressure cooker. Serve this on tops of your favourite seasonal green Chinese vegetables like Shanghai Bok Choy, Lettuce or Choy Sum.

Dried Chinese Mushrooms are excellent choices for main dishes during the Chinese Lunar New Year. Shiitake Mushrooms has an intense umami profile that is savoury and woody.

This vegetable dish comes together effortlessly. The radiant colours plays are auspicious to Chinese culture. Braised Chinese mushroom 蠔油燜冬菇 is a traditional Chinese cuisine that can be served during banquets and also serves as the everyday dish at home. They enhances the flavour of soups, stir-fries, dumplings and other braised dishes.

How To Prepare Dried Chinese Mushrooms

Shiitake mushrooms need rehydrating to become plump and remove dirt particles.
Rinse and wash the dried Chinese mushrooms with cold water
Place the dried mushrooms in a bowl with cold or room temperature water and cover with saran plastic wrap or a small plate.
Soak the Chinese dried mushrooms overnight for best results. If you are in a hurry, soak at least for 30 minutes. Depending on the mushroom caps’ thickness, a quick soak may not be enough to fully resuscitate it.
After soaking the dried mushrooms, reserve the soaking mushroom liquid for later.
Remove mushroom stems, reserve for later use in cooking. It is full of flavour and great to enhance the flavours of your dish.

It is not ideal for soaking the dried mushrooms in hot water because hot water will affect the mushroom’s flavour. Using hot water will not speed up the process either. It is best to use cold water or room temperature water to help the mushroom retain all the flavour.

What to Do With The Leftover Soaked Mushroom Liquid

The liquid from soaking the dried mushrooms can be used to enhance the flavours of soup, braised dishes, etc.

It is essential to filter the liquid thru a fine mesh sift or cheesecloth. I recommend using both. Wrap the fine mesh sift with a piece of cheesecloth and then filter the mushroom water thru.

How To Braised Dried Chinese Mushrooms

There are many ways to cook Chinese Dried Shiitake Mushrooms. The braising method is straightforward retains its natural flavours.

This dish is traditionally simmered in a wok. I am going to show you how to braise Chinese mushrooms in an Instant Pot.

Wash and rinse Dried Chinese Mushrooms
Soak dried Chinese mushrooms overnight
After soaking the mushrooms, remove from water. Do not discard water.
Drain soaked mushroom water thru a cheese cloth to remove impurities. Reserve soaked mushroom water for later.
Stir fry ginger and garlic in Instant Pot (saute mode) for a few minutes.
Add previously soaked Chinese Mushrooms, 1 cup mushroom water, sesame oil, oyster sauce, light soy sauce, and rock sugar.
Close lid and set to 20 minutes at high pressure and naturally release the pressure.

While waiting for the mushrooms;

Place the black moss in a bowl, fill it with water and add a drizzle of oil to remove impurities.
Rinse abs discard water.
Boil some water in a pot, add in the black moss to quick blanch. Remove and reserve for later.
Boil some water in a pot. Then, add salt and vegetable oil into the water.
Blanch bok choy, then quickly remove. (Remember don’t over cook.)

After the mushrooms have finished cooking in the Instant Pot, set to sauté mode.

Add in a slurry of corn starch to thicken the sauce.
Place previously cooked black moss with the mushrooms (adding small sections at a time). Mix well.
Scoop the mushrooms and black moss onto the plate of veggies.
Serve and enjoy!

Another great appetizer for Chinese Lunar New Year is this refreshing cold appetizer: Hokkigai Arctic Surf Clams with Ginger and Scallion Cold Appetizer 薑蔥北極貝冷盤 with a Spicy Soy Dipping Sauce 辣椒豉油 ! It is beautiful, celebratory vibrant and easy to make.

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS