Mouthwatering Sichuan Chicken in Red Oil Sauce(口水鸡)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled Chinese appetizer of tender steamed chicken topped with chili oil, Sichuan peppercorn, and savory sauce. Aromatic and numbing from the peppercorns, it's a restaurant-style dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 (1 to 1.5 lbs in total) bone-in skin-on chicken legs ((*Footnote 1))
- 1 thumb ginger (, sliced)
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 1/2 teaspoon salt
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon Chinkiang vinegar
- 1 teaspoon Chinese sesame paste ((or unsweetened natural peanut butter))
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 green onion (, white part minced, green part sliced for garnish)
- 2 cloves garlic (, grated)
- 1 teaspoon grated ginger
- 1/4 teaspoon ground Sichuan peppercorn
- 3 tablespoons juice from cooking the chicken
- 4 tablespoons chili oil ((3 tablespoons oil + 1 tablespoon chili flake))
- 2 tablespoons roasted peanuts (, chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1355mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1483mg
- Calcium
- 49mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.