Ultimate Drooling Chicken (Yodare-dori)

Rinse the chicken thigh and pat it dry with kitchen paper. Remove any excess fat or sinews. Season both sides evenly with salt and sugar (1% of chicken weight each).

Place the seasoned chicken on plastic wrap, roll it tightly into a compact log shape, then wrap it securely in aluminum foil to prevent water from seeping in. Place it in a rice cooker pot, add hot water (approx. 60°C) to cover, and weigh it down with a plate.

Set the rice cooker to 'warm' mode and cook the chicken for 1 hour. This low-temperature cooking method ensures a juicy and tender texture.

While the chicken cooks, prepare the sauce. Mince the garlic and ginger. Mince the fermented black beans (Tōchi) and crush the Sichuan peppercorns. Combine all these aromatics in a small pan.

Add soy sauce, black vinegar, sugar, and Doubanjiang to the pan with the aromatics. Bring the mixture to a boil over medium heat, stirring occasionally, then turn off the heat. Stir in toasted sesame seeds and chopped chives (if using). Allow the sauce to cool completely.

Prepare the garnishes: julienne the white part of the green onion and soak it in cold water for 5 minutes to remove excessive pungency and make it crisp. Smash the cucumber and cut it into bite-sized pieces. Crush roasted peanuts if using.

Once cooked, remove the chicken from the rice cooker, unwrap it from the foil and plastic wrap. Immediately transfer the chicken to an ice bath to stop the cooking process and cool it down completely. This step is crucial for achieving a firm, yet tender texture.

Slice the cooled chicken into desired thickness. Arrange the smashed cucumber on a serving plate, place the sliced chicken on top. Pour the cooled sauce over the chicken and cucumber. Garnish with julienned green onion, crushed peanuts, chili threads (if using), and a generous drizzle of Rayu.