Step 1

Place all the ingredients from Group 1 into a pot filled with water (enough to immerse the chicken).

Step 2

Bring it to a full boil then turn the heat down. Leave to simmer with a lid on for 10 minutes.

Step 3

Remove from the heat and keep the chicken in the pot (covered) for a further 10 minutes.

Step 4

Then transfer the chicken into a bowl of cold water (ideally with ice cubes). Leave to cool for 10 minutes.

Step 5

While waiting for the chicken to cook, toast the peanuts/cashew nuts in a cold wok over a low heat until they become lightly brown.

Step 6

Leave to cool then crush them into small pieces.

Step 7

Combine all the ingredients from group 3 (see note 1).

Step 8

Carefully remove the bones of the chicken legs. Slice the flesh into 1-2 cm wide strips.

Step 9

Pour the sauce into a serving plate. Lay the chicken in.

Step 10

Garnish with crushed peanuts/cashew nuts and scallions.

Step 11

Pour the chilli oil (see note over and sprinkle with sesame seeds.