Sichuan Mouthwatering Chicken (Kou Shui Ji): Authentic Recipe
1 hour
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About Sichuan Mouthwatering Chicken (Kou Shui Ji): Authentic Recipe
Experience the fiery delight of Kou Shui Ji, or Mouthwatering Chicken, a celebrated Sichuan masterpiece. This recipe unlocks the secrets to its intensely flavorful profile, starting with a unique, aromatically infused chili oil that delivers the perfect balance of savory richness and the signature Sichuan numbing spice.
Tender chicken is expertly complemented by fragrant ginger, spring onions, crunchy peanuts, and sesame seeds, creating a symphony of textures and tastes in every bite. Perfect as a show-stopping main course or a memorable appetizer, this recipe is easily adaptable to your needs.
Follow our step-by-step guide to recreate this iconic dish at home and impress your friends and family with the authentic taste of Sichuan!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Chicken
- 1 kg Chicken about 1 kg, whole
- 4 slices Ginger
- 2 stalks Spring Onions
- 1/4 cup Cooking Wine
- 4 cups Water enough to submerge the chicken
For the Sichuan Combined Oil
- 2 tbsp Chili Powder
- 1 tsp Sichuan Peppercorns
- 1 tsp Powder chinese five-spice powder, five-spice
- 1 tbsp Sesame Seeds toasted
- 1 cup Vegetable Oil neutral oil, such as canola or peanut
- 2 slices Ginger
- 2 pcs Star Anise
- 1 tsp Cumin Seeds
- 5 pcs Chilies dried
- 2 leaves Bay Leaves
- 4-5 pcs Sichuan Peppercorns
For the Sauce
- 5 tbsp Chili Oil or adjust to taste
- 2 tbsp Vinegar black
- 1 tbsp Sesame Oil
- 2 tbsp Cooking Wine
- 2 tsp Sugar
- 1/2 tsp Salt or to taste
- 1 tbsp Soy Sauce light
- 2 clove Garlic minced
- 1/2 tbsp Spring Onions minced
- 1 sprig Coriander chopped
- 1/2 cup Peanuts finely chopped, toasted
- 1 tbsp Sesame Seeds for garnish, toasted
Instructions
Prepare the Sichuan Combined Oil
- Mix chili powder, Sichuan peppercorns, five-spice powder, and toasted sesame seeds in a small bowl.
Infuse the Oil
- In a pan, heat vegetable oil over medium-low heat. Add ginger slices, star anise, cumin seeds, bay leaves, and Sichuan peppercorns. Cook until fragrant (about 2-3 minutes), being careful not to burn the spices. Remove the spices, reserving only the infused oil.
Add the Infused Oil to the Spice Mix
- Pour the hot infused oil over the spice mixture from step 1. The aroma will be very strong. Set aside to cool.
Prepare the Chicken
- In a large pot, combine chicken, spring onions, ginger slices, and cooking wine. Add enough water to cover completely. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Turn off the heat, cover and let the chicken rest in the hot liquid for at least another 10 minutes.
Chill and Slice the Chicken
- Prepare a large bowl of ice water. Transfer the cooked chicken to the ice water and allow it to cool completely. This ensures tender chicken. Once cool, cut the chicken into bite-sized pieces.
Make the Sauce
- In a bowl, whisk together chili oil, black vinegar, sesame oil, cooking wine, sugar, salt, soy sauce, minced garlic, and minced spring onions.
Assemble and Serve
- Arrange the sliced chicken on a plate. Pour the sauce evenly over the chicken. Garnish generously with toasted peanuts, toasted sesame seeds, and chopped coriander. Serve immediately with steamed rice.
Recipe Notes
Expert Tips for the Best Kou Shui Ji
- For an even more intense flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
- Adjust the amount of chili oil in the sauce to your preferred level of spiciness. Start with less and add more gradually.
- To ensure perfectly toasted peanuts and sesame seeds, toast them in a dry pan over medium-low heat until fragrant and lightly browned, stirring frequently to prevent burning.
- For a truly authentic experience, use fresh Sichuan peppercorns, which have a unique numbing sensation that's characteristic of Sichuan cuisine.
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Recipe Nutrition
Calories: 440kcalCarbohydrates: 17gProtein: 8gFat: 40gSaturated Fat: 2gPolyunsaturated Fat: 11.4gMonounsaturated Fat: 22.8gSodium: 380mgFiber: 5gSugar: 6g
Saba Shaikh
Articles: 176
4 Comments
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I’m in love with this recipe already!
Perfect dish! Can’t wait to cook it.
I’m excited to make this at home!
Looks so delicious! Thanks for the recipe.