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Recipe details are AI-generated from the video and may contain errors — for reference only.
Slice 1 piece of ginger, crush 3 cloves of garlic, and smash and cut 3 stalks of scallions into sections.
Watch out
Hold the ingredients securely when slicing or crushing to avoid slipping, otherwise you might cut your fingers.
Pour 1 tbsp of cooking oil into a pan, add the sliced ginger, 3 crushed garlic cloves, and 1 tsp of white peppercorns, and sauté.
local_fire_departmentMedium-low heat, about 1 minuteWatch out
Stir the white peppercorns constantly after adding them to the pan, otherwise they will burn and turn bitter.
Add 3 stalks of scallions into the pan and stir-fry until the scallions turn golden brown and release their aroma.
local_fire_departmentMedium heat, about 2 minutesWatch out
The scallions must be stir-fried until slightly charred on the surface to develop aroma, otherwise the broth will lack depth.
Add 3 tsp of salt into the pan and stir-fry. Stir-frying the salt helps flavor the chicken evenly without making it overly salty.
local_fire_departmentMedium heat, about 30 secondsWatch out
Stir the salt quickly after adding it to the pan, otherwise it will clump up from localized heat.
Wash your hands thoroughly after handling raw chicken to prevent cross-contamination; raw meat carries bacteria.
Pour in 1200 ml of water and bring to a boil. Once boiling, add 2 boneless skin-on chicken thighs and wait for the water to return to a boil.
local_fire_departmentHigh heat, about 2 minutesWatch out
Hot water may splash when adding the chicken thighs, use tongs to place them in gently.
After the water boils, turn to low heat and poach the chicken for 12 minutes, keeping the water at a gentle simmer with tiny bubbles.
local_fire_departmentLow heat, about 12 minutesWatch out
The heat must be turned down to minimum, otherwise a vigorous boil will break the chicken skin and toughen the meat.
Mince 3 cloves of garlic and place them in a bowl.
Watch out
Hold the garlic securely when mincing to avoid knife slips.
Finely chop 1 stalk of scallion into rings and add it to the bowl.
Mince 1 red chili and add it to the bowl.
Watch out
Do not touch your eyes while handling chilies, as capsaicin will cause irritation.
Chop 1 bunch of cilantro and add it to the bowl.
Add 3 tbsp of soy sauce paste, 1 tsp of soy sauce, 1 tsp of sugar, 1 tsp of white pepper, 1 tsp of sesame oil, and 2 tbsp of water into the bowl and mix well.
Watch out
Make sure the sugar is fully dissolved when mixing, otherwise you will feel granules in the sauce.
Simmer the chicken thighs on low heat for 12 minutes, then turn off the heat and let rest covered for 10 minutes until fully cooked and tender.
local_fire_departmentLow heat for 12 minutes, then rest off heat for 10 minutesWatch out
Make sure the resting time is sufficient, otherwise the center of the chicken will remain uncooked.
Cut the chicken into pieces, arrange on a plate, pour the prepared sauce over it, and serve.
Watch out
Use clean knives and cutting boards for cooked meat to avoid contamination.
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