🇨🇳 Chinese Cuisine

口水鸡 (Kou Shui Ji)

Mouthwatering Chicken

Prep Time 60 minutes

Servings 4

Difficulty Medium

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.

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.