Kou Shui Ji is a classic Sichuan cold appetizer featuring tender, poached chicken served with a bold, savory, spicy, and aromatic chili oil sauce. Its irresistible flavors make your mouth water.
Sichuan Mouth-Watering Chicken
Kou Shui Ji is a classic Sichuan cold appetizer featuring tender, poached chicken served with a bold, savory, spicy, and aromatic chili oil sauce. Its irresistible flavors make your mouth water.
Ingredients
- 2 pound boneless chicken thighs or breasts
- 3 slices ginger
- 2 stalks green onions cut into large pieces
- 1 tablespoon Shaoxing wine
- 0.5 cup Sichuan chili oil
- 4 tablespoons light soy sauce
- 3 tablespoons Chinkiang black vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 2 tablespoons green onions finely chopped (for sauce)
- 1 teaspoon ground roasted Sichuan peppercorns
- 0.25 cup roasted peanuts crushed (optional)
- 0.25 cup fresh cilantro chopped (for garnish)
Instructions
- Place chicken, ginger, large green onion pieces, and Shaoxing wine in a pot. Cover with water and bring to a gentle simmer over medium heat. Cook for 15-20 minutes, or until chicken is cooked through and no longer pink inside. Do not boil vigorously.
- While chicken cooks, prepare an ice bath in a large bowl. Once cooked, immediately transfer the chicken to the ice bath to stop the cooking process and ensure tender meat. Let it cool completely for about 15-20 minutes.
- Drain the cooled chicken and pat dry. You can either shred it into bite-sized pieces or slice it thinly against the grain.
- In a separate bowl, combine Sichuan chili oil, light soy sauce, Chinkiang black vinegar, sugar, sesame oil, minced garlic, finely chopped green onions, and ground roasted Sichuan peppercorns. Whisk until well combined.
- Arrange the shredded or sliced chicken on a serving plate. Pour the chili oil sauce generously over the chicken. Garnish with crushed roasted peanuts (if using) and fresh chopped cilantro. Serve immediately.
Notes
For best results, allow the chicken to cool completely in an ice bath to ensure tenderness and easy slicing. Adjust the amount of chili oil and Sichuan peppercorns to match your preferred spice level. Garnish with fresh cilantro and crushed peanuts for added flavor and crunch. Serve immediately after assembling, or chill for a short while before serving.
