✅ Step 1: Ingredient List
Here are the main ingredients needed to make Sichuan-Style Chicken in Hot Spicy Sauce.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Cooked Sanhuang Chicken | 150g | 🐔 Cooked and cooled, cut into strips |
| Accessories | Bamboo Shoots | 30g | Cut into strips, placed at the bottom of the plate |
| Garnish | Cilantro | 5g | For aroma and garnish |
| Toasted Sesame Seeds | 5g | For aroma and garnish | |
| Red Broth Ingredients | Various spices & seasonings | (See Step 3 for details) | Requires advance preparation |
👨🍳 Step 2: Instructions
The key to making Sichuan-Style Chicken in Hot Spicy Sauce lies in preparing the red broth and the final assembly.
- 🐔 Prepare Chicken & Accessories:
- •Cut the pre-cooked Sanhuang chicken into strips about 1 cm wide and 3 cm long. Set aside.
- •Also cut the bamboo shoots into strips of similar size and place them at the bottom of the serving plate.
- •Neatly arrange the cut chicken strips on top of the bamboo shoot strips.
- 🍲 Prepare the Red Broth (Key step, requires advance preparation):
- •Making the red broth is relatively complex and requires patience.
- •Prepare Group A Ingredients: Place cilantro, green and red peppers, lean meat, chicken frames, secondary stock, star anise, and white cardamom into a clean pot. Simmer over low heat for about 1 hour to allow the flavors of the spices and ingredients to fully infuse into the broth.
- •Strain: After simmering, use a fine mesh sieve to remove all the solids from the pot, keeping only the clear broth.
- •Seasoning: To the strained clear broth, sequentially add Group B ingredients (Japanese soy sauce, Maggi seasoning, salt, MSG, etc.). Stir well until the seasonings are completely dissolved and integrated.
- •Enhance Aroma: Finally, evenly drizzle Group C ingredients (chili oil, scallion oil, Sichuan peppercorn oil, etc.) into the seasoned broth. The red broth is now ready.
- 🥣 Assemble the Dish:
- •Evenly pour the prepared red broth from Step 2 over the chicken strips in the plate.
- •Finally, garnish with cilantro and toasted sesame seeds for added aroma and presentation.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios, especially for the red broth, are core to the flavor of Sichuan-Style Chicken in Hot Spicy Sauce.
Red Broth Ingredient Ratio (Precise to Gram)
| Ingredient Group | Ingredient Name | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|---|
| Group A | Cilantro | 50g | For aroma |
| Green Pepper | 1 (approx. 50-60g) | For aroma | |
| Red Pepper | 1 (approx. 50-60g) | For color and aroma | |
| Lean Meat | 100g | To enhance umami | |
| Chicken Frames | 100g | For making the broth base, adds umami | |
| Secondary Stock | 1000g | ~1 liter, base broth | |
| Star Anise | 2 (approx. 2g) | Provides spice flavor | |
| White Cardamom | 2 (approx. 2g) | Provides spice flavor | |
| Group B | Japanese Soy Sauce | 20g | Provides savory umami and soy aroma |
| Maggi Seasoning | 10g | Enhances freshness | |
| Salt | 3g | Provides base salty flavor | |
| MSG (optional) | 3g | Enhances freshness | |
| Group C | Chili Oil | 50g | 🌶️ Provides spiciness and red color |
| Scallion Oil | 10g | Enhances aroma | |
| Sichuan Peppercorn Oil | 10g | Provides numbing sensation (má) |
💡 Chef’s Tips (TIPS)
- Choosing Chicken is Key: Selecting Sanhuang chicken is recommended for its more tender meat, which results in a better texture after cooking.
- The Red Broth is the Soul: Preparing the red broth requires patience and time. Simmering over low heat allows the flavors of the spices and ingredients to be fully released. Straining out the solids results in a clearer, more visually appealing broth.
- Adjust to Taste: The level of spiciness and numbness (amount of chili oil and Sichuan peppercorn oil) can be adjusted flexibly according to personal preference. Add more chili oil if you prefer spicier, or more Sichuan peppercorn oil if you prefer more numbing sensation (má).
- Simplified Version: To save time, you can try making a simplified version of the red broth by using a high-quality chicken broth base and adding appropriate amounts of soy sauce, chili oil, Sichuan peppercorn oil, sugar, salt, and other seasonings. While the flavor won’t be as complex as the traditionally simmered version, it can mimic a similar taste.
