Mouthwatering Chicken (Kou Shui Ji)

4 chicken thighs, bone-in

2 spring onions, cut into batons

20g ginger, sliced

3 garlic cloves, peeled

1 teaspoon Sichuan peppercorns

½ cucumber

100g bamboo shoots

1 spring onion, finely sliced

The Sauce

4 tablespoons Sichuan chilli oil

1 teaspoon ground Sichuan peppercorns

1 tablespoon light soy sauce

1 tablespoon black vinegar

1 tablespoon sesame paste (or peanut butter)

1 teaspoon sugar

2 garlic cloves, finely grated

10g ginger, finely grated

1 tablespoon sesame seeds

PREPARATION

COOKING

1. Place the chicken thighs into a saucepan of water along with the spring onions, ginger, garlic and Sichuan peppercorns.

2. Bring to a rapid boil, then reduce to a low simmer and cover with a lid.

3. Cook for 20–25 minutes, then turn off the heat and leave to steam in the liquid for 10–15 minutes.

4. Remove the chicken and transfer immediately to cold water to stop the cooking process.

5. Slice the cucumber and bamboo shoots into fine strips and set aside. 

6. Mix together the chilli oil, ground Sichuan peppercorns, soy sauce, black vinegar, sesame paste, sugar, garlic and ginger.

7. Stir in the sesame seeds and add a spoonful of the cooking broth if the sauce is too thick.

8. Arrange the cucumber and bamboo shoots in the centre of a serving plate.

9. Allow the chicken to cool completely, then slice into bite-sized pieces.

10. Arrange the chicken neatly over the vegetables to form a mound.

11. Spoon the sauce generously over the chicken.

12. Finish with sliced spring onion and serve chilled or at room temperature.

School of Wok Tips

 Bone-in chicken produces a more flavourful and succulent result.

 Cooling the chicken in cold water helps maintain a tender texture.

 Sichuan chilli oil provides the signature numbing heat of the dish.

 For the best texture, chill the cooked chicken for a few hours before slicing.

FAQs

Why is it called Mouthwatering Chicken?

The name refers to the intense spicy, numbing and savoury flavours that stimulate the palate.

Can I use chicken breast?

Yes, although chicken thighs remain juicier and more flavourful.

What can I use instead of sesame paste?

Peanut butter makes an excellent substitute and provides a similar nutty richness.