Rotisserie Kou Shui Chicken Bowl

Instructions

1. 1

   Plate the chicken

   Put the cold rotisserie chicken in a bowl or over rice. Add cucumber on the side.

2. 2

   Mix the soy-vinegar sauce

   In a small bowl, mix the soy sauce, black vinegar, sesame oil, sugar, and water or chicken broth. Set it aside.

3. 3

   Gather the aromatics

   Put the garlic, ginger, scallion whites, chili crisp, and Sichuan peppercorn if using in another small bowl.

4. 4

   Bloom the aromatics

   Heat the neutral oil in a small pan over medium heat. When the oil is hot but not smoking, add the garlic, ginger, scallion whites, and chili crisp. Fry for 20 to 40 seconds, just until everything smells good. Do not let the garlic burn.

5. 5

   Add the soy-vinegar mixture

   Turn off the heat. Stir in the soy-vinegar mixture. It may sizzle a little.

6. 6

   Sauce the chicken

   Pour the hot sauce over the cold chicken.

7. 7

   Finish

   Finish with scallion greens, cilantro, and sesame seeds if using. Eat with warm rice and cucumber.