Chinese
✤20-28 oz bone-in chicken thighs, trimmed
✤2 tbsp salt
✤1/4 cup vegetable oil
✤1- ½-inch piece ginger, peeled and smashed
✤1 clove garlic, peeled and smashed
✤3 tbsp Sichuan chili flakes
✤2 tbsp (34g) soy sauce
✤1 tbsp Chinese black vinegar
✤1 tbsp toasted sesame oil
✤2 tsp (8g) sugar
✤2 tsp Sichuan peppercorns, toasted and coarsely ground
✤1 scallion, green parts only, sliced thin (~12g)
✤1-2 tbsp chopped fresh cilantro
✤2 tbsp (30g) chopped dry-roasted peanuts
✤1 tsp sesame seeds
❖Place 1 chicken thigh skin side down on a cutting board. Using a sharp paring knife, cut slit along length of thigh bone to expose bone. Using tip of knife, cut meat from bone, being careful not to cut through skin. Slip knife under bone to separate bone from meat. Discard bone and trim any remaining cartilage. Repeat with remaining thighs.
❖ In a Dutch oven, whisk 4 quarts cool water & 2 tbsp salt until salt dissolves. Arrange chicken skin side up in collapsible steamer basket in an even layer. Submerge steamer basket in pot. Heat over medium heat, stirring occasionally, until water begins to boil, about 15-20 min. Remove pot from heat, cover and let sit until chicken registers 175°F, about 17-22 min. Transfer chicken skin side up to cutting board and let totally cool.
❖ In a bowl, combine the veg oil, ginger & garlic. Microwave until oil is hot and bubbling, about 2 min. Stir in chili flakes and let cool 10 min.
❖Strain mixture through a fine-mesh strainer set over a large bowl; discard solids. Whisk the soy sauce, Chinese black vinegar, sesame oil, sugar & peppercorns into strained oil.
❖Slice chicken crosswise into ½-in thick slices using a sharp knife, making sure skin stays intact. Place chicken slices on shallow serving dish. Pour sauce over chicken and garnish with the scallions, cilantro, peanuts & sesame seeds.
