Kou shui ji, poulet mijoté dans une sauce parfumée et épicée

Kou Shui Ji - 口水 鸡stewed chicken in a fragrant and spicy sauceIngredients:3 chicken legs1 spring onion5 cm jahe / ginger1 tbsp Shaoxing rice winewaterSauce:2 cm jahe, chopped finely 5 cloves of garlic,chopped finely4 tbsp chicken stock1 tbsp light soy sauce1 tbsp dark rice vinegar1/2 tsp sesame seeds, roasted1/4 tsp salt1/4 tsp palm sugar1 tsp Sichuan pepper, groundGarnish:2 tbsp peanuts or cashew nuts1 spring onion4 tbsp chili oil2 tsp sesame seeds, roastedPreparation:Cut the jahe in 5 slices and the spring onion in half. Place the chicken legs in a pan with the spring onions, the jahe and the Shaoxing wine and fill the pan with water until the chicken is just under. Then bring it to a boil and let it stew on low heat for 10 minutes. Remove the pan from the heat and let it rest for another 10 minutes. Spoon the chicken from the pan into a container of cold water / ice cubes and let it cool for 10 minutes. Set aside.Roast the peanuts / cashew nuts in a pan over low heat until they turn golden brown. After these have cooled, chop into small pieces. Finely chop the spring onion.Mix the jahe, the garlic, the stock, the kecap, the rice vinegar, the sesame seeds, the salt, the palmsugar and the Sichuan pepper well together.Remove the bones from the chicken and cut the meat into 2 cm wide slices. Spoon the sauce on a platter and place the chicken on top. Sprinkle the chicken with peanuts / cashew nuts and spring onions. Spoon the chili oil over it and sprinkle the sesame seeds on top. Serve