Description
Spicy Sichuan Poached Chicken, also known as Kou Shui Ji or Mouthwatering Chicken, is a flavorful Chinese appetizer featuring tender poached chicken drizzled with a spicy, tangy chili oil sauce. This dish combines the numbing heat of Sichuan peppercorns with aromatic garlic, ginger, and a balance of soy and vinegar, making it perfect served cold or at room temperature for a refreshing yet spicy experience.
Ingredients
Scale
Chicken and Broth Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups water
- 3 slices fresh ginger
- 2 scallions, cut into large pieces
- 1 tablespoon Shaoxing wine (optional)
Sauce Ingredients
- 2 tablespoons Sichuan chili oil
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 garlic clove, minced
Garnishes
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped roasted peanuts (optional)
- 1–2 teaspoons ground Sichuan peppercorns (adjust to taste)
- 1 scallion, finely sliced for garnish
- Fresh cilantro for garnish
Instructions
- Prepare the broth and poach chicken: In a medium saucepan, combine water, fresh ginger slices, scallions cut into large pieces, and Shaoxing wine if using. Bring the mixture to a gentle boil over medium heat. Add the chicken breasts or thighs and reduce the heat to maintain a gentle simmer. Poach the chicken for 12 to 15 minutes, or until it is fully cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the broth and allow it to cool slightly.
- Slice or shred the chicken: Once the chicken has cooled a bit, slice or shred it into bite-sized pieces to prepare for serving.
- Make the spicy sauce: In a small bowl, mix together the Sichuan chili oil, light soy sauce, Chinese black vinegar, sugar, sesame oil, and minced garlic until the sauce is well combined and flavorful.
- Assemble the dish: Arrange the sliced or shredded chicken evenly on a serving plate. Pour the spicy chili oil sauce generously over the chicken to coat it thoroughly.
- Garnish and serve: Sprinkle toasted sesame seeds, ground Sichuan peppercorns, and chopped roasted peanuts if using over the chicken. Add finely sliced scallions and fresh cilantro for freshness and extra aroma. Serve the dish cold or at room temperature for best flavor and texture.
Notes
- This dish is traditionally served cold as an appetizer, often called “Mouthwatering Chicken” or Kou Shui Ji in Sichuan cuisine.
- Adjust the spice levels by altering the amount of chili oil and Sichuan peppercorns to suit your taste preferences.
- You can use either store-bought or homemade Sichuan chili oil and black vinegar for authentic flavor.
- For a more tender texture, you can gently crack the chicken breasts or thighs before poaching to allow better sauce absorption.
- Leftover poaching broth can be strained and used as a flavorful base for soups or stir-fries.
