Saliva Chicken (Steamed Chicken with Chili Oil)

Slice 10 grams of Ginger and cut 20 grams of Scallion into 5 cm lengths. Place the Chicken leg in a heatproof dish, add the sliced Ginger and Scallion, and drizzle with Shaoxing wine.

Steam the Chicken leg over high heat for 15-20 minutes, or until cooked through. Remove from steamer and immediately plunge the Chicken leg into an ice bath for 10 minutes to stop cooking and firm the skin. Once chilled, remove the Chicken leg, pat dry, and set aside.

Prepare the chili oil: In a small saucepan, combine Vegetable oil, 5 grams of Sichuan peppercorn, Dried chili, and Star anise. Heat over low heat until the spices are fragrant and the Dried chili darkens slightly, about 10-15 minutes. Do not burn. Strain the oil, discarding the solids, and set the infused chili oil aside to cool.