Ingredients

• Chicken legs 2
• Roasted peanuts 30g
• Sesame seeds 10g
• Garlic 5 cloves
• Ginger 10g
• Scallions 20g
• Sichuan pepper powder 1 tbsp
• Chili oil 3 tbsp
• Light soy sauce 2 tbsp
• Vinegar 1 tbsp
• Sugar 1 tbsp
• Salt 1 tbsp
• Sichuan pepper oil 1 tbsp
• Chicken broth 3 tbsp
• Cilantro as needed

Steps

1. Boil chicken: Place chicken legs in cold water, add ginger slices, scallions, cooking wine. Bring to boil, then simmer on medium heat for 15 minutes.
2. Rest chicken: Turn off heat, cover and let rest for 10 minutes to ensure fully cooked and tender.
3. Ice bath: Prepare ice water, transfer cooked chicken legs to ice bath for 5 minutes to make skin more elastic.
4. Make sauce: In bowl, combine chili oil, Sichuan pepper oil, minced garlic, Sichuan pepper powder, light soy sauce, vinegar, sugar, salt, and chicken broth. Mix well.
5. Cut chicken: Debone chicken legs, cut into uniform pieces, arrange on plate.
6. Pour sauce: Drizzle the prepared sauce evenly over chicken.
7. Add toppings: Sprinkle with crushed peanuts, sesame seeds, scallions, and cilantro.
8. Final touch: Add more chili oil according to taste.
9. Chill: Refrigerate for 10 minutes to let flavors absorb.
10. Serve: Remove from fridge and enjoy. The chicken is tender and juicy with numbing-spicy flavor.