Current obsession: my spin on traditional, poached Hainan chicken, doused in this phenomenal nutty, flavorful, chili oil sauce featuring a Sauce Boss favorite: Olokoi Sauce! Both the Olokoi itself and the chili oil sauces are so versatile and addictive; I have to admit I have been drowning all of my Asian dishes in them… Sorry, not sorry!  

INGREDIENTS:

• 5-6 large bone-in chicken thighs*
• 3 scallions, whole
• 2 tablespoons ginger

SAUCE:

• 6 tablespoons salted peanuts, finely chopped
• 5 tablespoons toasted sesame seeds
• 1 tablespoon red chili flakes
• ½ cup vegetable or canola oil
• ¼ cup sesame oil
• 5 scallions, cut in large pieces
• 2 tablespoons minced ginger or 5 slices fresh ginger
• 5 teaspoons minced garlic
• 2 star anise
• 1 tablespoon ground cinnamon
• 3 tablespoons Sichuan peppercorns or dried shrimp paste
• 2 tablespoons crunchy peanut butter or sesame paste
• 6 tablespoons Olokoi Sauce (original or hot- I prefer hot!)
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar

DIRECTIONS:

1. Fill a large pot with enough water to submerge chicken. Add the scallions and ginger; bring to a boil.
2. Once boiling, add the chicken and bring back to a boil. After 3 minutes, cover the pot and turn off the heat. Leave on the stove for 30 minutes to poach the chicken.
3. Meanwhile, make the sauce! Mix the chopped peanuts, roasted sesame seeds, red pepper flakes and a pinch of salt and set it aside. Heat the oils in a small sauce pan over low heat and add scallions, ginger, garlic, cinnamon, peppercorns, and star anise. Let these cooks and infuse the oil for about 15 minutes, until everything is starting to wrinkle and fragrance your kitchen. Stir occasionally.
4. When the oil is done, discard the spices and pour over the set aside nut/seed mixture. While still hot, mix in the peanut butter, Olokoi sauce, rice wine vinegar, and sugar.
5. Now, back to that chicken! Take the chicken out of the pot and submerge in an ice bath to let it cool completely. Slice the chicken in place it on a serving plate.
6. Pour as much of the chili oil sauce over the chicken as you prefer or serve it on the side. (I drown my chicken in it, personally😉)

* You can cook as much or as little chicken as you want, just adjust the sauce ingredients. Feel free to use a whole chicken, legs, wings, etc.