GREEN ONION GINGER OIL CHICKEN
Prep time: 15 min
Cook time: 45 min
Serving size: 3 servings
— Poached Chicken
1.6 lbs of chicken thigh (approx. 3 thighs), fully thawed
1-2 tsp salt
2 ginger slices
2 bay leaves
2 tsp Sichuan peppercorn
4 dried chili peppers
— Green Onion Ginger Oil
4 stalks green onion
4 slices ginger
1 tsp salt
1 tsp Sichuan peppercorn
¼ cup olive oil
Fill a pot with enough water to submerge chicken thighs at least 2”
Add aromatics and bring water to a boil.
Place chicken in pot, cover with lid, and bring to a boil.
Remove the pot from the heat with the lid covered for 40 minutes to let the chicken cook through.
While the chicken is cooking, prepare the sauce:
Put oil in a small pot and add in aromatics.
Set the temperature to medium heat. Tiny bubbles should emerge from the peppercorns. (If the bubbling is more erratic, turn down heat.)
Allow oil to cook for 20 minutes, gradually reducing the heat every 6-7 minutes.
Place ginger, green onion, and salt into a food processor and mince (If no food processor, finely chop ginger and green onion then combine).
Place mixture in a heat-safe bowl, add in Fly by Jing Mala mix and stir.
When oil is done cooking, pour the oil over the ginger and green onion mixture. It should begin to sizzle and the aroma will really emerge at this point
Once 40 minutes have passed, remove the lid from the pot and move the chicken to a cutting board.
Cut each thigh into 3 pieces.
While the oil mixture is still hot, douse the chicken with a generous amount.
Serve with rice, and enjoy!