Vibrant and umami — with a bit of twang. Enjoy this sizzling hot, fragrant chicken dish crafted by Dorcas Lin (@miracletoneslover).
INSTRUCTIONS
- Fill a pot with enough water to submerge chicken thighs at least 2”.
- Add aromatics and bring water to a boil.
- Place chicken in a 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 the 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 Mala Spice 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!