Mouth-watering chicken (Kou Shui Ji, 口水鸡)
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
3 servings
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Calories
409 kcal
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Course
Main Course
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Cuisine
Chinese
Mouth-watering chicken (Kou Shui Ji, 口水鸡)
Description
This recipe for Mouth-watering chicken involves simmering chicken legs in seasoned water containing scallions, ginger, and Shaoxing rice wine until just cooked, then cooling it thoroughly to lock in tenderness. Meanwhile, skinless peanuts or cashew nuts are toasted lightly to bring out their flavor and crushed for texture. The sauce blends freshly ground Sichuan pepper with garlic, ginger, chicken stock made from the simmering liquid, soy sauce, black rice vinegar, sesame oil, salt, and sugar to create a complex balance of spicy, sour, savory, and nutty flavors.
After removing bones and slicing the chicken, it is arranged on a plate and covered with the prepared sauce. Toasted nuts are sprinkled on top along with finely chopped scallions. A drizzle of homemade chili oil and a scattering of toasted sesame seeds finish the dish, adding heat and aroma with a vibrant appearance.
Mouth-watering chicken is typically served cold or at room temperature, making it a refreshing yet flavorful dish. The freshly ground Sichuan pepper and homemade chili oil are important for authentic taste, providing the characteristic numbing and spicy notes. The combination of tender chicken with the spicy and tangy sauce accented by nuts delivers a layered and satisfying texture and flavor experience.
Ingredients
Group 1
- 3 chicken legs
- 1 talk scallions cut in half
- 5 lices ginger
- 1 tablespoon Shaoxing rice wine
Group 2
- 2 tablespoon peanut skinless, or cashew nut, raw
Group 3
- 1 teaspoon ginger minced
- 1 tablespoon garlic minced
- 60 ml chicken stock ¼ cup, fresh (made with ingredients from Group 1
- 1 tablespoon soy sauce light
- 1 tablespoon black rice vinegar
- ½ teaspoon sesame oil toasted
- ¼ teaspoon salt or to taste
- ¼ teaspoon sugar
- 1 teaspoon Sichuan pepper see note 1, freshly ground
Group 4
- 1 talk scallions finely chopped
- 60 ml Chilli oil ¼ cup, see note 2, homemade
- sesame seeds toasted
Instructions
Cook the chicken
- Place all the ingredients from Group 1 into a pot filled with water (enough to immerse the chicken).
- Bring it to a full boil then turn the heat down. Leave to simmer with a lid on for 10 minutes.
- Remove from the heat and keep the chicken in the pot (covered) for a further 10 minutes.
- Then transfer the chicken into a bowl of cold water (ideally with ice cubes). Leave to cool for 10 minutes.
Toast the nuts
- 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.
- Leave to cool then crush them into small pieces.
Prepare the sauce
- Combine all the ingredients from group 3 (see note 1).
Assemble the dish
- Carefully remove the bones of the chicken legs. Slice the flesh into 1-2 cm wide strips.
- Pour the sauce into a serving plate. Lay the chicken in.
- Garnish with crushed peanuts/cashew nuts and scallions.
- Pour the chilli oil (see note 2) over and sprinkle with sesame seeds.
Notes
- Use freshly ground Sichuan pepper for the authentic numbing flavor; pre-ground versions may lack aroma.
- Prepare homemade Sichuan-style chili oil and use only the clear oil portion for an authentic and visually appealing finish.
- Simmer chicken gently to keep it tender before chilling it in ice water to fix the texture and juiciness.
- Toast and crush peanuts or cashews to add crunch and complement the sauce's richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 409kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 118mg | 39% |
| Sodium | 709mg | 30% |
| Potassium | 453mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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