口水鸡 (Kou Shui Ji)

Name: 口水鸡 (Kou Shui Ji)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
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

口水鸡 (koh shway jee)

Mouthwatering Chicken

⏱ Prep Time 60 minutes

📈 Difficulty Medium

👥 Servings

Mouthwatering Chicken, or 'Liang Pi Ji' in Sichuan dialect, represents the pinnacle of Sichuan's bold culinary philosophy where heat meets harmony. This exquisite cold dish features tender, perfectly poached chicken breast sliced paper-thin and arranged artistically on a chilled platter. The complex sauce delivers a symphony of flavors: numbing Sichuan peppercorns create a tingling sensation on the tongue, while chili oil provides a gentle but persistent heat that builds with each bite. The sesame paste adds richness and depth, while black vinegar brings bright acidity that cuts through the oil. Each component balances the others perfectly, creating a dish that's both comforting and thrilling. Traditionally served during hot summer months, this dish exemplifies Sichuan's philosophy of 'hot and spicy' (ha la) yet 'harmonious' (he), showcasing the region's ability to transform simple ingredients into extraordinary culinary experiences.

Nutrition & Info

Protein 20.2g

Carbs 33.0g

Fat 14.9g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts ⚠ sesame ⚠ soy

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

1
Poach chicken in gently simmering water with ginger and scallion for twenty-five minutes.
2
Plunge into ice water immediately to tighten the skin.
3
Slice chicken and arrange on a plate.
4
Mix all sauce ingredients together.
5
Pour sauce over chicken and garnish with peanuts, sesame, and scallions.

💡

Did You Know?

The name 'Mouthwatering Chicken' actually refers to the dish's ability to stimulate saliva production through its complex spice blend - the Sichuan peppercorns contain a compound called hydroxy-alpha-sanshool that creates a tingling sensation that increases saliva flow, making the dish literally make your mouth water before you even take a bite.

The Story Behind 口水鸡 (Kou Shui Ji)

This dish originates from the bustling streets of Chengdu during the Qing Dynasty, where street vendors perfected the art of balancing intense flavors with cooling elements. The technique evolved from traditional Sichuan 'cold dishes' (lengcai) that were served during sweltering summers to combat the region's humid climate. The dish gained prominence in the 19th century when Sichuan's culinary masters began incorporating imported chili peppers, transforming local cuisine into the fiery yet nuanced style we know today.