Sichuan Chinese · China

Ginger and Lime Sichuan-Style Boiled Chicken with Sichuan Peppercorns and Soy Sauce

Name: Ginger and Lime 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; 1/2 tsp grated ginger; 1 tbsp lime zest

A zesty and aromatic twist with fresh ginger and lime zest for brightness.

32 minutes1 servings

Method

Mix ginger and lime zest into 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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