Yin Yang Chicken

Name: Yin Yang Chicken
Yield: 10 Servings
Cuisine: Chinese
Ingredients: 3 litre Water; 2 inches Ginger, thinly sliced; 3 strings Spring onion, tie into a knot; 1 whole Chicken, cleaned and drained; 5 tbsp TUMIX® Chicken Stock; 2 litre Ice water; 2 tbsp Sesame oil; 10 cloves Garlic, chopped; 30 g Ginger, minced; 30 g Spring onion, chopped; 1 cup Chili oil; ½ cup Cooking oil; 2 tbsp Sichuan peppercorn; 2 tbsp Chilli flakes; 2 tsp TUMIX® Chicken Stock; 2 tbsp Oyster sauce; 2 tbsp Sesame oil; ¼ cup Chicken broth, from poaching the chicken; 1½ tbsp Black vinegar; 2 tsp Toasted sesame seed; 2 tsp Toasted crushed peanut; 1 cup Cooking oil; 200 g Ginger, minced; 100 g Spring onion, chopped; 1 tsp TUMIX® Chicken Stock; 20 g Toasted sesame seed; 2 tsp Sesame oil

1 hour 15 minutes

10 Servings

Watch The Cooking Video

Recipe Description

Yin Yang Chicken, enjoy tender and juicy chicken with spicy Sichuan sauce and fragrant ginger and spring onion sauce to double your prosperity in this coming Chinese New Year.

Ingredients

Ingredients: Poached Chicken

3 litre	Water
2 inches	Ginger, thinly sliced
3 strings	Spring onion, tie into a knot
1 whole	Chicken, cleaned and drained
5 tbsp	TUMIX® Chicken Stock
2 litre	Ice water
2 tbsp	Sesame oil

Ingredients: Spicy Sichuan Sauce

10 cloves	Garlic, chopped
30 g	Ginger, minced
30 g	Spring onion, chopped
1 cup	Chili oil
½ cup	Cooking oil
2 tbsp	Sichuan peppercorn
2 tbsp	Chilli flakes
2 tsp	TUMIX® Chicken Stock
2 tbsp	Oyster sauce
2 tbsp	Sesame oil
¼ cup	Chicken broth, from poaching the chicken
1½ tbsp	Black vinegar
2 tsp	Toasted sesame seed
2 tsp	Toasted crushed peanut

Ingredients: Ginger and Spring Onion Sauce

1 cup	Cooking oil
200 g	Ginger, minced
100 g	Spring onion, chopped
1 tsp	TUMIX® Chicken Stock
20 g	Toasted sesame seed
2 tsp	Sesame oil

Method

Method: Poached Chicken

Marinate chicken with 2 tbsp TUMIX® Chicken Stock and keep in a chiller overnight.
Put water, ginger, spring onion, 2 tbsp TUMIX® Chicken Stock in a pot and stir well. Bring to boil.
Add in whole chicken and let it cook for 8 minutes. Then turn off the heat, put on the lid and let it soaked for 45 minutes.
Poke the chicken with chopstick, if no blood comes out, it means that the chicken is fully cooked. Take out the chicken and soak in ice water for 5 minutes.
Cut the chicken, divide into two and transfer to a separate serving plate.
Mix sesame oil with 1 tbsp TUMIX® Chicken Stock and brush on the chicken.
Pour spicy Sichuan sauce on half of the chicken and another half serve with ginger and spring onion sauce on side.

Method: Spicy Sichuan Sauce

Put garlic, ginger and spring onion in a stainless steel bowl or high-heat resistant bowl. Keep aside.
Heat the chili oil and cooking oil on low heat. Then add in sichuan peppercorns and chili flakes on low heat for 8 minutes to infuse the flavour into oil.
Pour the hot oil in the bowl with mixture. Put in TUMIX® Chicken Stock, oyster sauce, sesame oil, chicken broth and black vinegar.
Pour sauce over poached chicken and sprinkle with toasted sesame seed, crushed peanut and spring onion.
Ready to serve.

Method: Ginger and Spring Onion Sauce

Heat the oil in a pan, stir-fry ginger on low heat for 5 minutes or until brown then add in spring onion and continue frying until fragrant.
Add in TUMIX® Chicken Stock, sesame oil and toasted sesame seed. Stir well and turn off the heat and let it cool down.
Sprinkle with toasted sesame seed and ready to serve with poached chicken.

Product Used for the Recipe

TUMIX® Chicken Stock Recipes

Back to Recipe List

Yin Yang Chicken

You May Also Like