Description
This Spicy Sichuan Poached Chicken recipe combines tender poached chicken breasts with a flavorful broth infused with Sichuan peppercorns and dried red chilies. The chicken is gently simmered to perfection and served with a tangy soy-vinegar-sesame sauce, garnished with fresh green onions and cilantro for an authentic Sichuan flavor experience.
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 tablespoons Sichuan peppercorns
- 4–6 dried red chilies (adjust to taste)
- 1 tablespoon ginger, minced
- 5 cloves garlic, minced
- Salt, to taste
Sauce and Garnish
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Fresh cilantro, for garnish
Instructions
- Season Chicken: Lightly season the chicken breasts with salt to enhance their flavor before poaching.
- Prepare Broth: In a large pot, combine chicken broth, Sichuan peppercorns, dried red chilies, minced ginger, and garlic. Bring the mixture to a boil over medium-high heat to release the aromatic flavors.
- Poach Chicken: Reduce the heat to low and carefully add the seasoned chicken breasts to the pot. Cover and let them simmer gently for about 20 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and tender.
- Make Sauce: While the chicken cooks, whisk together soy sauce, rice vinegar, and sesame oil in a small bowl. Set this flavorful sauce aside.
- Remove Chicken: Once cooked, carefully remove the chicken breasts from the pot and transfer them to a cutting board. Let them rest for a few minutes to retain their juices.
- Reduce Broth: Increase the heat and simmer the remaining broth for about 5 minutes to concentrate its flavors. If preferred, strain the broth to remove the solid spices and aromatics.
- Serve: Slice the rested chicken breasts thinly and arrange them on a serving plate. Drizzle generously with the prepared soy-vinegar-sesame sauce.
- Garnish: Sprinkle chopped green onions and fresh cilantro over the chicken for a burst of color and fresh herbal notes, completing the dish.
Notes
- Adjust the number of dried red chilies according to your preferred spice level.
- Letting the chicken rest after poaching helps retain its moisture and tenderness.
- You may strain the broth for a smoother sauce base or leave it as is for extra texture when serving.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Use fresh herbs for garnish to maximize flavor contrast.
