Kou Shui Ji, or Mouth-watering Chicken is a signature dish in the Sichuan cuisine. The combined oil is the essential part of this dish that gives it the balance of savouriness and numbing spiciness. Follow the full recipe to make it a main dish, or halve it to serve as an appetiser.
Note: Sichuan dishes are famous for its fiery numbing spiciness. To adjust level of spiciness, try to add more sugar or reduce amount of chilli.
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