Koushuiji (Sichuan Mouth-Watering Chicken)
ID: f6cda806...
Koushuiji, also known as Mouth-Watering Chicken, is a classic Sichuan cold dish featuring tender poached chicken drenched in a vibrant, savory, spicy, and slightly sweet chili oil-based sauce. The combination of aromatic spices and numbing Sichuan peppercorn makes this dish incredibly appetizing.
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🍳 Cooking Flow
Poach the chicken in seasoned aromatic water, then let it rest covered off the heat. → Shock the cooked chicken in an ice bath to make the skin snappy and firm. → Prepare the sauce by dissolving sugar and salt in light soy sauce, vinegar, and steeped ginger-garlic water. → Mix the seasoned soy sauce base with chili oil, sesame oil, and ground Sichuan peppercorns. → Chop the cooled chicken, arrange it on a plate, pour the sauce over, and garnish with sesame seeds and cilantro.
Cooking Steps
Brief Cooking Order
Poach the chicken in seasoned aromatic water, then let it rest covered off the heat. → Shock the cooked chicken in an ice bath to make the skin snappy and firm. → Prepare the sauce by dissolving sugar and salt in light soy sauce, vinegar, and steeped ginger-garlic water. → Mix the seasoned soy sauce base with chili oil, sesame oil, and ground Sichuan peppercorns. → Chop the cooled chicken, arrange it on a plate, pour the sauce over, and garnish with sesame seeds and cilantro.
Introduction
Koushuiji, also known as Mouth-Watering Chicken, is a classic Sichuan cold dish featuring tender poached chicken drenched in a vibrant, savory, spicy, and slightly sweet chili oil-based sauce. The combination of aromatic spices and numbing Sichuan peppercorn makes this dish incredibly appetizing.
Step 1
Prepare the poaching pot with 10 pints of water. Add leek sections, sliced ginger, dried red chilies, Sichuan peppercorns, 50g of salt, and turmeric powder. Bring the mixture to a boil.
Step 2
Once the liquid is boiling, lower the heat to a gentle simmer. Add the chicken and poach on low heat for 14 minutes.
Step 3
Turn off the heat, cover the pot with a lid, and let the chicken rest in the hot poaching liquid for another 14 minutes.
Step 4
Prepare the seasoned soy sauce mixture by combining light soy sauce, sugar, dark Chinese vinegar, 1 tsp of salt, and 1 tsp of MSG in a small pot. Heat gently over low heat until the sugar and salt are completely dissolved.
Step 5
Prepare the ginger garlic water: Smash and chop 1 inch of ginger and 3 cloves of garlic. Combine with 1/2 cup of boiling water in a bowl, let it steep for 10 minutes, then strain the liquid into the seasoned soy sauce mixture.
Ingredients List
Important Notes
Using a young rooster or Cornish game hen yields the ideal tender yet firm texture for this cold dish.
Adding turmeric powder to the poaching liquid is optional but gives the chicken skin an appealing bright yellow color.
Resting the chicken in hot water off the heat completes the cooking process gently, keeping the meat incredibly juicy.
Plunging the hot chicken into an ice bath is crucial to stop the cooking and create a gelatinous, snappy skin.
Steeping and straining the garlic and ginger prevents the sauce from having a gritty, raw bite while retaining full flavor.
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