Sichuan Spicy Chicken
The chicken is based on a cold appetizer from Sichuan cuisine but is rendered tender by employing the infusion technique of Hainan chicken rice. From here, the chef draws inspiration from other Chinese cooking styles by adding a Cantonese preserved egg, some Shanghai bean jelly and Sichuan-style searing hot sauce.
Recommended by Jacky Yu, chef, restaurateur, author, food critic and owner of private kitchen Xi Yan Hong Kong.
Order it at Xi Yan Hong Kong: