Sichuan Chili Chicken

preparation time: 20 minutes
cooking time: 1 hours
spicy rating: 6/10
serves: 4

- 500 g (1 lb) or 2 large chicken legs
- ½ head iceberg lettuce or other head lettuce finely shredded
- 1 red capsicum (bell pepper), cut in thin strips
- ½ tsp sea salt
- 1 tsp sesame oil

- 2 ½ tbs dark Chinese sesame paste
- 60 ml chicken stock or water
- ½ tsp ground Sichuan pepper
- 2 tsp sugar
- 1 tsp vinegar
- 2 tsp red chili oil
- 2 tsp sesame oil
- 2 tsp thick soy sauce
- ½ tsp salt
- 3 cloves garlic, finely minced
- 4 slices ginger, finely minced

1. Poach the chicken legs by placing them in a pot with sufficient water to cover them by 3 cm (1 ¼ inch) and bring to the boil. Reduce heat, cover tightly with a lid, and simmer for 10 minutes. Turn off the heat, and let poach in hot water for 30 minutes. Remove from water and set aside to drain.

2. Spread the lettuce evenly on a serving plate. Place strips of red capsicum into a bowl, add ½ tsp sea salt, and mix with fingers to soften them. Add 1 tsp sesame oil and continue to mix with fingers until coated, then arrange the strips evenly over the shredded lettuce.

3. Mix the sauce by blending the sesame paste with the water in a bowl. Add the ground Sichuan pepper and blend them well, then add the remaining ingredients, one at a time, stirring continuously with a whisk, until well blend.

4. Remove the skin from the poached chicken and pull the meat from the bones. Use your fingers to tear the meat into fine shreds, and pile the shredded chicken on top of the lettuce and bell pepper. Drizzle the sauce evenly over the chicken and serve.