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主料和配料Main ingredient:

黄油鸡 半只Half a chicken

（水4000毫升）

姜丝 10克Shredded ginger 10 g

洋葱丝 60克Shredded onion, 60 g

西芹丝 30克Shredded celery 30 g

蒜片 10克Garlic slice 10 g

香菜 20克Cilantro, 20 g

青/红辣椒 15克Green / red pepper 15 g

红油材料Red oil ingredients:

辣椒碎 1汤匙Dried chilli flakes 1 tbsp

韩国辣椒粉 1.5汤匙Korean chili powder, 1.5 tbsp

花椒 1汤匙Chinese prickly ash 1 tbsp

热油 180毫升Hot oil 180 ml

冷油 120毫升Cold oil 120 ml

酱汁材料Sauce ingredients：

红油 130毫升Red oil 130 ml

花椒粉 2茶匙Chinese prickly ash powder 2 tsp

盐1/2茶匙Sal 1/2 tsp

糖1/4茶匙Sugar 1/4 tsp

鲜抽1/2茶匙（自选）Maggi soy sauce 1/2 tsp(optional)

清鸡汤120毫升Chicken broth 120 ml

冰块

这周我要做一道 我在多伦多一家新疆风味餐馆里见到的 椒麻鸡，非常的特别，喜欢吃辣的朋友一定要尝尝。我做这道菜时，用了一些自己的方法，但味道和餐馆的一样好吃。

1、首先做好这道菜很重要的是 要自己来做红油和花椒粉。

---先做红油：把屏幕显示的材料放在一个不锈钢碗里 混匀，里面放了韩国辣椒粉 为了是让红油颜色更红。

---然后把180毫升的菜油烧到轻微冒烟，马上倒入碗内，因为碗里有放了足够的冷油 所以这时的油温是不会让材料变焦的。

---当碗里的油凉下来以后，就可以把红油过滤出来了，放在一边备用，我这里多做了，余下的红油可以保存起来。

---现在做花椒粉，把花椒炒香 炒到酥脆，注意用小火炒 以免炒糊了。炒好后放凉 凉了之后会更酥脆，然后用石臼磨成粉，放一边备用，一次可以多做些，余下的部分可以保存起来。

2、现在来调酱汁，准备好屏幕显示的这些新鲜的香料，然后把它们放入一个碗内，加入之前准备的红油和花椒粉 以及其他调味料 具体的量在屏幕上有显示。混匀后静置30分钟，让它们的味道充分融合。

3、现在准备鸡，我用了半只，把鸡放入4000毫升的滚水里，这里的水要多些比较好。转小火，只要保持锅内的水微开就可以，记得不要让水翻滚，那样鸡肉会不嫩，

加盖一直煮到鸡肉刚刚好熟透，大约需要25分钟左右。用筷子在鸡大腿部分测试一些 没有血水渗出就可以了。

4、取出鸡放入一个大碗内，趁热倒入大量的冰块覆盖在鸡肉上，静置20分钟，这样强烈的冷热反差会让鸡肉变得很嫩，鸡皮有弹性。

5、把鸡肉切块，或用手撕成条状，放在一个盘子里，倒入之前准备好的酱汁材料，拌匀，放入冰箱冷藏1个小时之后吃味道最好。

This week, I will be replicating a dish I've had in a restaurant in Toronto. It's a very unique dish that is absolutely delicious. If you are a fan of spicy food this would be the recipe for you! I've modified this recipe with my own adjustments, but it's just as delicious as the restaurant version.

First the most important part of this dish is the red chili oil and the prickly ash powder

first we will make the chili oil. mix the ingredients in a stainlesssteel bowl. the Korean red pepper here adds a vibrant red color

Heat 180 ml of oil until it becomes slightly smoky and immediately combine with the ingredients in the bowl. the cool oil in the bowl will prevent the spices from being burnt

Once the oil has cooled completely, strain and set aside the red chili oil. I've made extra here because they store well and you can use them in other recipies

Now we will make the prickly ash powder. roast them in a pan until they've become brittle. do this process on low heat to prevent burning them. once they are ready let them cool which will allow them crisp up. then use a motar and pestle to grind into a fine powder set aside. as with the oil you can make extra and store the rest for future use

Now we will make the sauce. prepare the fresh ingredients as shown and place them in a bowl. add in the prickly ash powder and chili oil and the rest of the seasonings. the specific amount is on the screen. let it sit for 30 minutes for the flavors to fully immerse

Now we will prepare the chicken, I'm using half of a chicken here. place the chicken in 4000ml of boiling water. you rather have more water here than less. turn the heat down to low so the water is just simmering. if the heat is on too high the chicken meat will no longer be tender.

Cover with a lid and cook the chicken for about 25 minutes. do a chopstick test by sticking a chopstick into the thickest part of the chicken thigh, if no blood water seeps out it's ready

place the cooked chicken in a large bowl and immediately cover with a good amount of icecubes and let it sit for 20 minutes. this sudden change in temperature will shock the chicken meat and give it a very tender chewy texture

Now cut up the chicken or tear them into shreds with your hands, plate and pour on the sauce from earlier. mix well. this dish is best when consumed cold so I recommend chilling in the fridge for one hour.