We picked up this recipe at a cooking class in Beijing many moons ago, it's so easy to make and absolutely delicious. We know you'll be making it over and over again.
Ingredients (serves 2)
4 chicken thighs (skin on)
5 half cm thick slices ginger
2 spring onions
1 tsp salt
Rice (if you want)
4 tbsp light soy sauce
4 tbsp water
2 spring onion finely chopped
1 tbsp finely chopped ginger
1 tbsp Hunan Salted Chillies
2 tbsp vegetable oil
Trim 2 spring onions and cut into halves, cut 5 slices of ginger around 1/2cm thick and and to a pan of water, then bring to the boil.
Add chicken thighs skin side down and simmer for 10 minutes, switch off the heat then turn the chicken thighs and let sit in the water for a further 10 minutes with the lid on.
Finely chop 2 spring onions and mince 1 tbsp of ginger then set aside. Mix the soy sauce and water in a bowl and steam for 8 minutes, if you don't have a steamer, place in a pan of shallow boiling water with the lid on.
Add the minced ginger and chopped spring onion to a heat proof bowl and mix, heat the vegetable oil in a pan until it's smoking, quickly pour the hot oil onto the spring onion and ginger mix, if it doesn't bubble loudly, the oil wasn't hot enough. Mix the steamed soy sauce, spring onion and ginger oil mixture, and Hunan Salted Chillies, this is your dipping sauce.
Remove the poached thighs from the pan of water and pull them with two forks, the skin will easily come away from the meat, discard that. Serve the pulled chicken thigh with the spring onion dipping sauce, I like a bowl of rice with mine too.
Once you've made this recipe, you'll want it again and again!