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Mouth-watering chicken (Kou Shui Ji, 口水鸡)
A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 3 servings
Calories: 409 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Group 1
- 3 chicken legs
- 1 stalk scallions cut in half
- 5 slices ginger
- 1 tablespoon Shaoxing rice wine
Group 2
- 2 tablespoon raw peanuts/cashew nuts skinless
Group 3
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 60 ml fresh chicken stock (made with the ingredients from Group 1) ¼ cup
- 1 tablespoon light soy sauce
- 1 tablespoon black rice vinegar
- ½ teaspoon toasted sesame oil
- ¼ teaspoon salt or to taste
- ¼ teaspoon sugar
- 1 teaspoon freshly ground Sichuan pepper see note 1
Group 4
- 1 stalk scallions finely chopped
- 60 ml homemade chilli oil ¼ cup, see note 2
- toasted sesame seeds
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.
Cup of Yum
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
- If possible, I suggest you use freshly ground Sichuan pepper rather than a shop bought one. Please refer to my previous post "Sichuan pepper and how to grind it" for instructions.
- Since Sichuan style chilli oil (四川红油) is the key seasoning for this dish, I highly recommend you make it yourself. Please refer to my previous post "Make your own chilli oil" for instructions. To achieve a more authentic look for this dish, please only use the clear red oil (pour through a sieve to remove chilli flakes etc.).
Nutrition Information
Serving
1serving
Calories
409kcal
(20%)
Carbohydrates
6g
(2%)
Protein
29g
(58%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
27g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
118mg
(39%)
Sodium
709mg
(30%)
Potassium
453mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
122IU
(2%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 409
% 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.