A Sichuan cold chicken dish where poached chicken is sliced and drenched in a complex sauce of chili oil, Sichuan peppercorn, sesame paste, and vinegar. So delicious it makes your mouth water, hence the name.
Ingredients
1 whole chicken leg quarter
3 tablespoons chili oil
1 tablespoon sesame paste
2 tablespoons soy sauce
1 tablespoon black vinegar
1 teaspoon Sichuan peppercorn oil
1 teaspoon sugar
2 cloves garlic minced
Roasted peanuts and sesame seeds
Scallions
Instructions
1Poach chicken in gently simmering water with ginger and scallion for twenty-five minutes.
2Plunge into ice water immediately to tighten the skin.
3Slice chicken and arrange on a plate.
4Mix all sauce ingredients together.
5Pour sauce over chicken and garnish with peanuts, sesame, and scallions.
Did You Know?
The name kou shui ji literally translates to saliva chicken, meaning it makes you drool just thinking about it.