Potluck Dinner Winner Recipe: Steamed Chicken with Chili Sauce

The Potluck dinner had a clear winner recipe. If you want to impress your dinner guests, here it is, courtesy of Zhang Hongyu (Henry), the culinar mastermind behind it.


For steaming chicken:

  • 3 pieces of chicken legs
  • Some ice cubes
  • 1 tbsp Chinese Shaoxing rice wine (get it here)
  • 2 spring onions
  • 4 pieces of fresh ginger
  • 10-20 dried wild red peppers (get them here

For main sauce

For the hot chili oil (it is quite difficult to make, see step 3 for substitutes)

  • Peanut oil or sunflower oil but not olive oil
  • Handful of white sesame seeds
  • Dried red chili flakes


1. Preparing the chicken: steaming & shredding


Prepare a big pot of cold water and put the chicken legs in. The cold water needs to cover the chicken completely. Add one whole spring onion knotted, Chinese Shaoxing wine, wild red peppers, and four pieces of ginger. Cover with a lid then put it on high heat until the water is boiling, occasionally clearing the floating froth that appears. Then, turn the heat down to a moderate temperature for 12 minutes, after which turn off the fire, but do not remove the lid - leave it for 10 minutes, the remaining steam will cook the whole chicken.

Take the cooked chicken out from the pot and soak into ice cold water for ten minutes. Shred the chicken by hand into small pieces and place them into a big bowl.

2. Making the hot chili oil

 Mix the sesame seeds and chili flakes together and put them in a stainless steel bowl (NO TRANSPARENT GLASS BOWL!!!).

Heat the peanut or sunflower oil in a saucepan over medium heat, until some smoke comes out. Directly pour the hot oil into the bowl with sesame and chili flakes and stir them thoroughly. Be careful! The bowl is super hot now!

If this process is difficult, you can also use the following instead, but it will taste differently: either this or this, which is less hot, but very tasty

3. Final preparations

Cut the fresh chili peppers and green onion into small rings, make garlic paste and ginger paste by cutting the ingredients or using a garlic press kitchen tool.

Crush the peanuts in a flat bottom bowl or flat plate with the bottom of a glass bottle (EASIER).

Mix the chili pepper rings, garlic paste, ginger paste, soy sauce, sesame oil, sugar, vinegar, pepper oil, chili oil in a bowl and pour over the chicken strips.

Sprinkle with crushed peanuts, chopped green onions and serve.

Happy eating!


  • http://www.telegraph.co.uk/travel/discover-chengdu/steamed-chicken-with-chilli-sauce-recipe/
  • https://www.chinasichuanfood.com/saliva-chicken/

If you have any question, feel free to contact with me by email: hzhangphd@gmail.com

Gopher Groningen