the Soycialist

Spicy Sichuan Mouthwatering Chicken 口水鸡

Written by

Jiannuo

in

TOTAL TIME: 25 minutes

YIELD: 2 servings

CALORIES: 420 kcal per serving

SPICINESS:

A beloved Sichuan cold dish known for its bold layers of flavor. Though it calls for a wide variety of seasonings(spices, aromatics, and sauces that bring together sweetness, heat, fragrance, and numbing tingles), the preparation itself is surprisingly straightforward. In under 30 minutes, you can create a dish that is both vibrant in taste and refreshingly easy to master.

INGREDIENTS 备菜

Item 配菜Amount 用量
Chicken Thigh 鸡腿肉2
Scallions 香葱2
Ginger 姜5 – 6 slices
Sichuan Peppercorn 花椒5 g
Garlic 蒜2 cloves
Cilantro 香菜1 – 2
Bird’s Eye Chilies 小米辣2
Sichuan Peppercorn Oil 花椒油1 tbsp
Crisp Chili Oil 辣椒油1 tbsp
Sesame Oil 芝麻油1 tsp
Light Soysauce 生抽1 – 2 tbsp
Vinegar 香醋1 tbsp
Cooking Wine 料酒1 tbsp
Sugar 白糖1 tsp
Salt 盐3 g, as needed
Roasted Peanuts 熟花生as needed
White Sesame 白芝麻as needed
  1. Since this recipe calls for quite a few seasonings, I’ve put together a list of my go-to ingredients with online purchase links for easy reference:
  2. It’s best to use boneless chicken thighs for this dish – they have more fat, which makes the meat juicier and more tender.
  3. If you can’t handle too much heat, simply reduce the amount of chili peppers and chili oil to suit your taste.
  1. 这道菜需要的调料比较多，所以我整理了一份常用调料清单，并附上了网上购买链接，方便大家直接参考。链接如上。
  2. 鸡肉建议选用去骨鸡腿肉，油脂更丰富，口感更嫩滑，味道也更佳。
  3. 如果吃不了太辣，可以适当减少辣椒和辣椒油的用量。

INSTRUCTIONS 做法

1. Start with cold water in a pot. Add a piece of scallion, three slices of ginger, and a few Sichuan peppercorns, then place in the chicken thighs. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. Turn off the heat and let the chicken sit in the hot broth for another 8 minutes. 冷水入锅，加入一段葱、三片姜和几粒花椒，再放入鸡腿。大火烧开后转中火煮约10分钟，关火后继续焖约8分钟。

2. Once cooked, immediately transfer the chicken into an ice bath to cool it down completely. This step helps the meat contract quickly and gives the skin a springy texture. 鸡腿焖好后立即捞出，放入冰水中彻底冰镇，使鸡肉快速收紧，鸡皮更有弹性。

3. After cooling, drain thoroughly, slice the chicken, and arrange it on a serving plate. 待鸡肉完全冷却后沥干水分，切片摆盘。

4. Finely mince the bird’s eye chilies, cilantro, ginger, garlic, and scallions. Roughly crush the roasted peanuts and set aside. 小米椒、香菜、姜、蒜、香葱切成细末；熟花生压成粗碎备用。

5. In a bowl, mix all the seasonings (except sesame seeds and crushed peanuts) with a few spoonfuls of the chicken broth from step 1 to form the sauce. 将除白芝麻和花生碎外的所有调味料放入碗中，加入少许第一步煮鸡腿的鸡汤，调匀成酱汁。

6. Pour the sauce over the chicken slices, then garnish with white sesame seeds and crushed peanuts before serving. 将调好的酱汁淋在鸡肉上，最后撒上白芝麻和花生碎即可。

Voila! Bon appétit!

Tips:

  • In the first step, adjust the cooking time according to the size of the chicken. The chicken is ready when a chopstick can pierce through the thickest part easily with no blood oozing out. It is crucial to start with cold water. 具体时间可根据鸡腿大小适当调整。焖至鸡肉最厚处用筷子能轻松扎透且无血水渗出即可。请务必用冷水下锅。
  • Prepare the ice in advance, and use plenty for best results. 冰块需提前准备，建议多备一些。
  • Adjust the proportions to taste, but the hallmark of Mouthwatering Chicken lies in its numbing heat, bold spiciness, and a hint of sweetness. 调味可按个人口味调整，但“麻辣鲜香、香辣带甜”是口水鸡的风味特色。

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