A traditional Szechuan-style chicken poached with spicy chili oil sauce for ultra tender meat.
By Elaine Luo
The Chinese name is Kou Shui Ji, so it is sometimes translated into Saliva chicken directly. This name may sound quite weird or uncomfortable. Mouthwatering chicken is a better one. Whenever you get a chance to visit an authentic Szechuan restaurant, order it!
The short poaching cooking skill will make the chicken meat super tender and it is also used in Cantonese white cut chicken. After cooking, soak the chicken in iced water can tighten the skin. There are several important tips to make perfect chicken at home with tender texture and excellent Szechuan style mala flavor.
I would recommend using whole chicken (younger ones around 2 pounds) for this recipe as a whole chicken offers maximum chicken skin (the best part of this dish).
Szechuan chili oil is the soul of this dish. Store-bought ones are good enough! The chili oil should be prepared first because the color of the red oil will become brighter after hours of resting. I list the ingredient for around 1 cup of oil. However we only need around 4 to 6 tablespoons in this recipe. You can use this chili oil in many other Szechuan style dishes like bon bon chicken, or Szechuan style chicken noodle salad.
If you love spicy chicken, check my favorite Chongqing Mala Chicken.Print
Food blogger from China. Love real and simple dishes especially Sichuan Cuisine.