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3.6 from 5 votes

Mouthwatering Chicken Recipe (Kou Shui JI)

Ingredients

INGREDIENTS FOR HOT CHILI OIL

INGREDIENTS FOR KOU SHUI JI (口水鸡)

  • 1 lb of chicken leg bone-in and skin on
  • 2 cloves of garlic sliced
  • 5-6 slices of ginger
  • 2 pieces of scallion
  • 1 tbsp of Sichuan peppercorns
  • 1 tbsp of salt
  • 1-2 liters of water to cook the chicken
  • 2 slices of ginger
  • 3-4 cloves of garlic
  • 0.5 tbsp of pure sesame paste
  • 1/4 cup of the water or chicken broth
  • 3-4 tbsp of soy sauce
  • 1 tbsp of Chinese black vinegar
  • 1 tsp of sugar
  • 1 tsp of Sichuan peppercorns powder
  • 2-5 tbsp of hot chili oil
  • Cucumber shreds
  • Cilantro as garnish

Instructions

Make the hot chili oil (红油).

  • In a big mixing bowl, add 1.5 tbsp of Sichuan peppercorn powder, 3 kinds of chili powder, 2.5 tbsp of toasted sesame seeds.
  • In a saucepot, add in 2 cloves of garlic, sliced; 1.5 inches of ginger, sliced as well; 2 pieces of scallion, cut into short pieces; a few pieces of bay leaves, a couple of star anise, 1 piece of cinnamon stick, and 1.5 cups of vegetable oil. Heat it on low for 8-10 minutes. Once you see the aromatics are slightly charred, take them out. Check the oil temperature. You want it to go to 400 F.
  • Pour the hot oil over the chili powder in batches. Stir at the same time. Let it cool. Store in a sealed container. It will last 4 months at room temperature or 8 month in the fridge.

Make the Kou Shui Ji (口水鸡)

  • In a pot, add 1 lb of bone-in and skin on chicken leg, 2 cloves of garlic, sliced; 5-6 slices of ginger, 2 pieces of scallion, 1 tbsp of Sichuan peppercorns, 1 tbsp of salt and 1-2 liters of water, or enough to cover the chicken. Put on the lid. Turn the heat to high. Bring it to a boil.
  • Once it comes to a boil. Turn the heat to low. Simmer for 5 minutes. Depends on the size of your chicken, you might need to adjust the cooking time. 5 minutes later. Turn off the heat. Remove the pot from the stove. Let it sit for 5 more minutes. Take the chicken out. Put it in an ice bath to stop the cooking process.
  • While waiting, we can make the sauce. In a blender cup, add 2 slices of ginger, 3-4 cloves of garlic, 0.5 tbsp of pure sesame paste, and 1/4 cup of the water that we cooked the chicken in. Blend everything together.
  • Pour into a sauce bowl along with 3-4 tbsp of soy sauce, 1 tbsp of Chinese black vinegar, 1 tsp of sugar, 1 tsp of Sichuan peppercorns powder. Mix the sauce. Give it a taste to adjust the flavor. It should be saltier than your normal taste. Add the chili oil depends on your preference. I will add 1/4 cup. Give it a final mix and set it aside.
  • The chicken is cooled completely. Take it out of the bath. Get a sharp cleaver, cut the chicken into 1/2 of an inch thick pieces.
  • Placed some cucumber on the plate. Put the chicken on top of it. Pour the sauce all over the chicken. Top a little bit of cilantro as garnish. Enjoy!