Sichuan Mouthwatering Saliva Chicken (Kou Shui Ji)
Easy and authentic Sichuan Mouthwatering Chicken (Kou Shui Ji) - tender poached chicken in a bold, spicy, and savory chili sauce. Perfect as an cold appetizer or main dish!
Ingredients
- 2-3 chicken legs
- 2 scallion, cut in half
- 4 ginger slices
- 1 tbsp Shaoxing Wine
- 4 clove garlic, minced
- 2 scallion or green onion, chopped
- 2 tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp sesame oil
- 2 tsp sugar
- 1 tsp Sichuan pepper, *see note*
- 2 tbsp chili oil, homemade or store-bought
- 2 tsp sesame seeds
- cilantro, for garnish
- crushed peanuts, for garnish
Equipment
Instructions
- In a large pot, add chicken, scallion, ginger slices and Shaoxing wine. Fill the pot with water, enough to cover the chicken.
- Bring it to a boil. Skim off any scum. Then reduce heat to a simmer. Cover with a lid and let it simmer for 10-15 minutes.
- Turn off the heat and let the chicken sit in the pot (with the lid on) for another 10 minutes.
- Transfer the cooked chicken into a bowl of ice bath. This stops the cooking and firms up the texture.
- To make the sauce, combine minced garlic, chopped scallion, soy sauce, black vinegar, sesame oil, sugar, Sichuan pepper, chili oil, and sesame seeds in a bowl. Mix until well combined.
- To serve, slice the cooled chicken and arrange it on a serving plate. I like to remove the chicken bone before slicing.
- Spoon the sauce generously over the chicken. Garnish with crushed peanuts and cilantro. Serve cold immediately and enjoy!
Notes
* Sichuan pepper is the star flavor of this recipe. You can use Sichuan peppercorn and grind the Sichuan pepper yourself, or you can get store-bought ground Sichuan pepper. If you can't find Sichuan peppercorn, you can substitute with white pepper or black pepper, but note that you will not get that classic mouth-numbing taste.
Did you make this recipe?Please consider Leaving a star rating and review!