Szechuan Poached Chicken

I've been to the Hong Kong Cafe in Edmonton so many times and this dish is one of my favorites. As always, I did what any certified food lovers would do and tried to make it myself.

Poaching makes the chicken super tender and dunking it in ice water immediately after keeps the skin tight. This dish is usually served at room temp or slightly warm and makes a great appetizer! The sliced chicken is then covered in szechuan chilli oil, making it spicy, sweet, and overflowing in umami flavors!