"Guai Wei", literally translated as "exotic/unusual/special flavour or taste", is one of main sauces used in Szechuan cuisine of China. The ingredients of "guai wei" usually consists of sesame, vinegar, Szechuan peppercorns, sugar, hot bean sauce and rice wine.
| | Guaiwei Sauce |
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- 2 Chicken legs
- 3-5 slice Ginger
- 1 stalk Spring onion, sectioned
- 1/2 tsp Szechuan peppercorns
- 30 g Chinese rice wine
- 1 tbsp Sesame seeds, roasted
- 1 tbsp Spring onion, chopped
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- 10 g Szechuan peppercorn oil
- 30 g Hot bean sauce
- 30 g Roasted sesame oil
- 20 g Sesame paste
- 10 g Black rice vinegar
- 15 g Maggi seasoning
- 10 g Sugar
- 5 g Chicken bouillon
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- Clean the chicken legs in warm water. Fill a pot with water over medium heat. When it starts to simmer, add in ginger, onion, Szechuan peppercorns and rice wine. Now add in prepared chicken thighs and cook for 12 minutes until just cooked and tender. Remove the chicken and soak in a pot of ice water until cool. Remove the chicken and cut into small pieces. Arrange the chicken on a serving plate.
- Mix the Szechuan peppercorn oil, hot bean sauce, sesame oil, sesame paste, black vinegar, Maggi seasoning, and chicken bouillon in a bowl. Pour the dressing over the chicken, then sprinkle the roasted sesame seeds and chopped spring onions on top.
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