Kou Shui Ji (Saliva Chicken / Mouth-Watering Chicken)
Just remember who's out there! Hot Boiled Chicken Beyond Sticky Chicken
Description
Often confused in Japan with Bang Bang Ji. While Bang Bang Ji uses sesame paste and hand-torn meat, Kou Shui Ji uses 'chopped, bone-in poached chicken' completely drowned in a 'fierce red Ma La sauce' made of homemade chili oil, black vinegar, Sichuan pepper, and peanuts.
Restaurants serving Kou Shui Ji (Saliva Chicken / Mouth-Watering Chicken)
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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
- Poached chicken thigh
- Chili oil(Hong You)
- Black vinegar
- Soy sauce
- Sugar
- Sichuan peppercorn
- Peanuts
- Coriander
Instructions
- [Authentic Recipe & Differences]
- (Poaching) Boil bone-in chicken with scallion, ginger, Sichuan pepper until moist. Shock in ice water to make the skin bouncy. Chop thickly with a cleaver.
- (The Sauce) This is everything. In a bowl, mix massive 'Hong You' (homemade spiced chili oil), black vinegar, soy, sugar, grated garlic, and ginger juice.
- Add 'Sichuan pepper oil' and 'Sichuan pepper powder' for intense numbness. (NEVER add sesame paste or mayo like some JP recipes).
- Arrange chicken in a deep dish and flood it with the bright red Ma La sauce until half-submerged.
- Garnish heavily with crushed peanuts, white sesame, cilantro, and scallions.
Learn more Spice, substitutes, tips
Key spices
Homemade chili oil depth、Black vinegar tartness、Numbing pepper
Substitutes at Japanese supermarkets
(Add chili oil and black vinegar to JP packet sauces)
Pairing
Cold Beer / White Rice(pour the sauce on it)
Trivia
[Trivia] Named after a famous Chinese writer, Guo Moruo, who wrote, 'Just remembering that flavor makes my mouth water (Kou Shui)'. Sharper in heat and tartness than Bang Bang Ji, it is the flagship appetizer of modern Sichuan cuisine.
Eating tips & etiquette
[Unique Eating] Coat the chicken heavily in the sauce, which perfectly balances heat, sourness, sweetness, and numbness. The leftover bright red sauce is a masterpiece—use it as a dip for dumplings or pour it over rice/noodles to the last drop.
Allergen
Chicken, Peanuts, Sesame, Soybeans, Wheat