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10 rooster thighs, skinned, boned, and diced in one-inch pieces
½ teaspoon toasted Sichuan peppercorns, smashed and knotted in cheese cloth
3 Tablespoons each, Chinese rice wine, thin soy sauce, Chinese black vinegar, and granulated sugar
3 garlic cloves. Peeled and smashed
1 Tablespoon toasted cashew nuts, crushed
1 Tablespoon toasted sesame seeds, crushed
1. Bring ten cups water to the boil, add the chicken thigh
meat and simmer for twenty-five minutes.
2. Then add the Sichuan peppercorn packet, rice wine,
soy sauce, vinegar, sugar, and the smashed garlic cloves
and simmer twenty minutes longer and then remove
and discard the peppercorn packet.
3. Next, add nuts and seeds and simmer for five more
minutes. Then put this into a pre-heated soup tureen,