Saliva Chicken (Kou Shui Ji 口水鸡)
The name “Kou Shui Ji” has its roots in a poetic reference to culinary pleasure made by the Chinese literary figure Guo Moruo. Previously, Sichuan locals simply referred to the dish as “spicy chicken” or “pepper chicken.”
Servings: 2
Ingredients
Cooking chicken
- 500 g chicken thighs
- 2 tablespoons of ShaoXing rice wine
- 4 slices of ginger
- 2 pc spring onions
Sauce
- 4-6 tablespoons chili oil
- 2 tablespoons Chinese sweet soy sauce
- 1 tbsp soy sauce
- 1 tbsp Chinkiang vinegar
- 3 cloves of garlic chopped
- 1 teaspoon ginger chopped
- 1 pc Chopped cilantro for garnish optional
- 2 tsp unsalted peanuts
Instructions
- In a large pot, add the chicken, green onions and 3-4 slices of ginger and cooking wine. Then pour in enough water to cover the chicken. Bring the contents to the boil over a medium flame, turn down the flame and simmer the meat for 10 minutes.
- Turn off the flame and leave the chicken in the pot (covered) for another 10 minutes.
- While the chicken is cooking, prepare an ice bath by adding ice and water to a large bowl.
- Toast the peanuts in a cold wok over low heat until lightly browned. Let cool and then crush them into small pieces.
- Mix all the ingredients for the sauce together in a small bowl.
- When the chicken is cooked, transfer it to an ice bath using tongs. Set aside until the chicken has cooled completely. Transfer the chicken to a cutting board. Remove the bones and then cut the chicken into pieces and arrange in a bowl.
- Pour the sauce over the chicken and garnish with coriander and crushed peanuts
- Serve with rice