Mouth-Watering Chicken (Kou Shui Ji)

Chinese Mouth-Watering Chicken (Kou Shui Ji)

Mouth-Watering Chicken is a classic Sichuan cold dish famous for its tender poached chicken and richly flavored chili-oil sauce. The name comes from its irresistible aroma and bold combination of spicy, numbing, sour, and savory flavors.

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Ingredients

For the Chicken

• 1 whole chicken (about 1.5 kg) or 4 chicken legs

• 2 slices ginger

• 2 scallions

• 1 tablespoon cooking wine

• Cold water (enough to cover the chicken)

For the Sauce

• 3 tablespoons chili oil (with chili flakes)

• 1 tablespoon Sichuan peppercorn oil

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon Chinese black vinegar

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 2 tablespoons finely minced garlic

• 1 tablespoon minced ginger

• 1 tablespoon roasted sesame seeds

• 2 tablespoons chicken broth (from boiling the chicken)

Garnish

• Chopped scallions

• Fresh cilantro (optional)

• Extra chili flakes (optional)

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Instructions

Step 1: Cook the Chicken

1. Place the chicken in a pot and add cold water until fully submerged.

2. Add ginger slices, scallions, and cooking wine.

3. Bring to a gentle boil, then lower to a simmer.

4. Cook for 25–30 minutes until the chicken is fully cooked.

5. Turn off the heat and let the chicken sit in the hot broth for 10 minutes.

6. Transfer the chicken immediately into ice water to cool. This keeps the meat juicy and the skin firm.

7. Drain and cut the chicken into bite-size pieces.

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Step 2: Prepare the Sauce

1. In a bowl, combine chili oil, Sichuan peppercorn oil, light soy sauce, dark soy sauce, black vinegar, sugar, and sesame oil.

2. Add minced garlic, minced ginger, sesame seeds, and chicken broth.

3. Mix well until the sugar is fully dissolved.

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Step 3: Assemble the Dish

1. Arrange the sliced chicken neatly on a serving plate.

2. Pour the prepared sauce evenly over the chicken.

3. Garnish with chopped scallions, cilantro, and extra chili flakes if desired.

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Tips for Best Flavor

• Use bone-in chicken for a richer taste.

• Adjust chili oil and peppercorn oil to control spice and numbness.

• Let the dish rest for 10–15 minutes before serving so the flavors can fully absorb.

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Serving Suggestions

Serve Mouth-Watering Chicken chilled or at room temperature. It pairs perfectly with steamed rice, cold noodles, or other Sichuan cold dishes.