Steamed chicken in Sichuan spicy sauce is one of my mom’s specialties. The sauce is similar to my Sichuan Cold Noodles except that vinegar is not used. Of course, I don’t make it as spicy as my mom makes. You may add more chili oil to taste.

Steamed Chicken in Sichuan Spicy Sauce

1 whole chicken, about 2 1/2 pounds
4 tablespoons chicken stock
3 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Sichuan pepper powder
2 tablespoons chili oil
2 tablespoons chopped scallions
1 tablespoon chopped roasted peanuts

1. Steam chicken for 45 minutes (or boil).
2. Pull meat off the chicken (or cut up the chicken into pieces).
3. To make the sauce, combine chicken stock, soy sauce, sesame oil, salt, sugar, Sichuan pepper powder and chili oil and mix together.
4. Put scallions on top of chicken. Pour the sauce on chicken, and top with chopped peanuts. Mix and serve.

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