We had Julie demonstrating in the South Arm Community Kitchen again. Julie, who works as a Chinese Language teacher, told us that her students always ask her when her dish will appear in chowtimes again. For us, we still have not quite gotten over it that there are people actually looking forward to our postings.

At this time, Julie showed us a Cold Chicken Dish. This Szechuan pepper Chicken Cold Dish is good especially as snacks with beer. This is also great for potluck. One thing for sure, the colors are just perfect for the coming Christmas season.
Ingredients

• Chicken drumsticks, deboned keeping the skin intact
• Szechuan Pepper Corn powder
• Salt to taste
• Chinese cooking wine
• Japanese cucumber, slice in coin shape
• Strawberry or Cherry tomatoes, cut into halves
• Kitchen string
• Toothpicks

Click on the link below for the instructions.

Instructions

Marinate the deboned chicken with Szechuan Pepper Corn powder, salt and some cooking wine.

Reshape the drumstick into its original shape with the skin covering the meat.

Tie the boneless drumstick with kitchen string to hold its shape.

Repeat for all the drumsticks. Refrigerate the drumsticks for 2 days.

Steam the drumsticks for 15 to 20 minutes.Let cool and refrigerate for at least 4 hours.

The refrigerated drumsticks will be firm for cutting.

Remove the kitchen string. Slice the drumsticks into coin shape.

Place the chicken slice on a platter. Top with a slice of cucumber and half of a tomato. Use a toothpick to hold the three pieces together.

Julie also brought some drumsticks which she marinated with Hong-Zao. They looked more vibrant.

Julie, thank you for sharing a great recipe.