Description
A stimulating dish inspired by Sichuan's 'Mouth-Watering Chicken' (Koushui Ji), where moist boiled chicken is drenched in homemade chili oil, Sichuan peppercorns, black vinegar, and crushed peanuts.
Restaurants serving Mala Boiled Chicken (Mouth-Watering Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Sichuan peppercorns
- Homemade chili oil
- Black vinegar
- Peanuts
- Cilantro
Instructions
- [Authentic Recipe]
- Poach a whole chicken (or boneless thighs), shock in ice water, and cut.
- Make the decisive 'Mala Sauce'. Mix homemade chili oil with roasted and ground Sichuan peppercorns, thick soy sauce, black vinegar, sugar, grated garlic, and sesame oil to create a complex sweet, sour, spicy, and numbing sauce.
- Lay shredded cucumber on a plate, arrange the glossy chicken on top.
- Pour the bright red Mala sauce heavily like a waterfall, finishing with crushed peanuts, white sesame, and massive cilantro.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbing and Black vinegar acidity
Substitutes at Japanese supermarkets
Store-bought Mouth-Watering Chicken sauce, Salad chicken
Pairing
Cold Taiwan Beer
Trivia
[Trend] Hugely popular as 'Koushui Ji' in modern Taiwanese taverns. Arranged slightly sweeter Taiwanese-style using thick soy sauce; it's super spicy but you can't put your chopsticks down.
Eating tips & etiquette
[Unique Eating] Thoroughly coat the cucumber and meat in the sauce pooled at the bottom—mixing chicken fat, chili oil heat, and black vinegar acidity—and stuff your cheeks along with the peanut texture!
Allergen
Chicken, Peanuts, Soy, Wheat, Sesame