Steamed Chicken with Chili Oil (14cm)

Rub chicken with salt and sake. Rest for 15 minutes.

[Chili Oil] Preheat the pot over medium heat for about 2 minutes. Add sesame oil and spread it evenly. Add garlic, ginger, Sichuan peppercorns, half of Korean chili powder, and half of Japanese leeks. Sauté over low heat for 2 minutes. Add soy sauce, black vinegar, and sugar. Continue to sauté over low heat for another 30 seconds. Turn off the heat and let it cool. Once cooled, add white sesame seeds, remaining Japanese leeks, and Korean chili powder. Mix well. Remove from the pot and set aside.

Wash the pot and dry it thoroughly. Add sesame oil and spread it evenly, then place the chicken skin-side down. Cover and steam-roast over low heat for 10 minutes. Turn off the heat and steam over residual heat for 5 minutes. Save the drippings for later use.

Slice the chicken and return it to the pot. Drizzle with Chili Oil, and garnish with peanuts, fried onions, and cilantro.

After the chicken is served, mix the drippings from Step 3 with the remaining Chili Oil in the pot. Add warmed Chinese noodles and toss until evenly coated in the sauce.