Main Meals

Poached chicken with spicy Sichuan sauce

20 minutes
45 minutes
Wine/Spirit Pairing
Durbanville Hills Chardonnay 2012

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  • For the chicken:
  • 3 l water
  • 50 g ginger, sliced
  • 6 spring onions
  • 3 t salt
  • 1 T powdered chicken stock
  • 1 t coriander leaves
  • 1.5 kg whole chicken approximately
  • For the sauce, mix:
  • 125 ml chilli sauce
  • 4 T light soya sauce
  • 2 t garlic, chopped
  • 2 spring onion, chopped
  • 1 t peanuts, chopped
  • 2 t sesame seeds
  • 1 t sesame oil
  • 1 t powdered chicken stock
  • 1/2 t white sugar
  • 125 ml fermented black beans (optional)

Pour the water into a large, deep saucepan and add all the ingredients except the chicken.

Bring the water to a boil, add the chicken, cover and reduce the heat.

Cook for 45 minutes, remove the chicken and transfer it to ice water to stop the cooking process.

Slice the chicken into thick pieces.

Arrange on a plate and drizzle over the sauce.

Discover more Asian-inspired recipes here.

Rick Liu Guihon

Recipe by: Rick Liu Guihon

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