Hong You Ji Kuai: Easy Cold Chicken with Red Oil Sauce

photo credit: Kevin Harber
photo credit: Kevin Harber

When the thermometer climbs in the summer months, I turn to cold meals to beat the heat. A friend of mine, visiting from China, shared this great recipe with me, which is perfect for summer fare. I warn you, it has a bit of a kick, but you can easily turn it down a notch, or go for high test.

Hong You Ji Kuai: Easy Cold Chicken with Red Oil Sauce

  • 1 whole small chicken or substitute boneless cuts of chicken

seasoning per pound of chicken:

  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped fresh ginger
  • 1/3 cup crushed peanuts (optional)
  • 2-3 tablespoons red oil
  • 3 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoons sesame oil
  • 1-2 teaspoons granulated sugar
  • ½ teaspoon ground Szechuan pepper
  • fresh flat leaf parsley (reserve for garnish)

Clean chicken and place it in enough boiling water in a wok or pot so that the chicken is covered. Boil until tender, but not overcooked. Remove, drain water, and allow to cool. When cooled, pull meat off bones in bite-sized pieces.

Combine all seasonings and mix in a small bowl. To serve, pour the seasonings over the chicken pieces, then garnish with fresh flat leaf parsley. Serve cold. Serve with rice, if desired.

What are your favorite summer recipes?

Leave a Reply

Your email address will not be published. Required fields are marked *