Spicy-Flavored Chicken

Spicy-Flavored Chicken

　　As early as over fifty years ago, based on the preparation method of "Jiayang Spicy-Flavored Chicken," people in Yibin created "Yibin Spicy-Flavored Chicken." The cooking method involves tightly binding chicken drumsticks with hemp ropes, boiling them in warm water, and continuously adding cold water and other seasonings to the pot. Once cooked, the chicken takes on an unusual shape and boasts flavors that are spicy, numbing, sweet, and tender.

　　　　"Spicy-Flavored Chicken" from Yibin has a history of over sixty years. In the early 1930s, a couple surnamed Li and Chen came to Yibin from Leshan to sell it from a street stall, quickly winning the love of locals. They then opened a shop on Xiaobei Street.

　　　　For making "Spicy-Flavored Chicken," a white-skinned young rooster is selected for its fine, tender, and refreshing meat. Over twenty seasonings—including the refined "Fuhe" brand soy sauce produced by Yibin Brewing Factory—are used to create a dipping sauce. The final dish combines numbing, spicy, sweet, salty, savory, and aromatic flavors, with juicy and tender meat and a unique taste. Authentic Spicy-Flavored Chicken can be tasted at No. 52, Xiaobei Street in Yibin.

　　 Main ingredient: One young rooster (about 1500g)

　　Side ingredients: 25g crispy peanut kernels, 15g Pixian bean paste, 15g fermented egg yolk, 20g soy sauce, 15g vinegar, 10g chili oil, 3g Sichuan peppercorn powder, 40g sugar, 10g sesame paste, 1g monosodium glutamate, 10g sesame oil, 10g ginger, 10g scallions, 15g cooking wine, 750g broth.

　　Preparation:

　　　　1) Slaughter a tender young rooster, clean by gutting, remove internal organs, rinse, and remove the head;

　　　　2) Also remove the neck, feet, blanch in boiling water, then place in a pot of boiling soup along with ginger, scallions, and cooking wine. Cook until just done, remove, and immerse in cool broth to chill;

　　　　3) Remove, pat dry, and debone completely. Cut into slices, strips, or chunks as desired. Finely chop the Pixian bean paste and stir-fry until crisp, mash the fermented egg yolk into a paste, then mix with soy sauce, vinegar, chili oil, Sichuan peppercorn powder, sugar, sesame paste, monosodium glutamate, and sesame oil to create the spicy-flavored sauce;

　　　　4) Finely chop the crispy peanuts. When serving, plate the chicken, drizzle with the spicy-flavored sauce, and sprinkle with chopped peanuts.