Sichuan Spicy Sesame Chicken/重慶口水雞/Chinese Food, Cooking and Recipes

Recipe found at: http://www.cookwithkelly.com/2011/06/sichuan-spicy-sesame-chicken.html

Authentic Chinese Food, Cooking and Recipes

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[pakchan10]

how long did you steam your chicken? mines always tear a part and it's still raw in the inside? what am i doing wrong?

[cookwithkelly]

@pakchan Lower-high heat for 20-30 minutes (depends how big is the chicken) should be enough.

[gorlist187]

oh my, this is not only good food...whats the real angle... explain why i have a hard on?!

[kungpaohottie]

u always say sashimi oil,lol

[NeoSamuraii]

Marry me!

[Nursebibi2]

Yummi!

[liptontea]

FanTEAstic recipe! Let us know if you think our Lemon Lift Cooler would be a great compliment to this spicy dish!

[MewtwoShadow]

Looks yummy Kelly =)

[cookwithkelly]

@youarefatmia I'm from Yuzhongqu District, my family still lives in Jiangbai District now. I always got this 口水雞 at Linjiangmen area, it was so delicious! I came to Canada 10 years ago and now I can't take as much spicy as I used to when I was in Chongqing. However Sichuan cuisine is still my favourite. I'll be featuring more Sichuan cuisine (Chongqing dishes) in my channel.