Sichuan Chinese · China

Citrus and Thyme Sichuan-Style Boiled Chicken with Sichuan Peppercorns and Soy Sauce

Name: Citrus and Thyme Sichuan-Style Boiled Chicken with Sichuan Peppercorns and Soy Sauce
Total time: 32 min
Yield: 1 servings
Cuisine: Sichuan Chinese
Ingredients: 4 chicken thighs; 1 cup chicken broth; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon Sichuan peppercorns; 1 teaspoon ginger paste; 1 green onion, sliced; 1 tablespoon sesame oil; 1 tbsp lemon zest; 1 tbsp fresh thyme, chopped

A bright and herbal variation with citrus zest and thyme for a fragrant touch.

32 minutes1 servings

Method

Combine lemon zest and thyme with the broth before cooking the chicken.
Place chicken in a pot with broth, soy sauce, vinegar, and ginger.
Bring to a boil, then reduce heat and simmer 10 minutes.
Add Sichuan peppercorns and cook 2 more minutes.
Remove chicken, slice, and serve with broth and green onion.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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