Kou Shui Ji (Mouthwatering Chicken)
Just remember who's out there! Sichuan Cuisine's Ultimate Mala Chicken
Description
A Sichuan appetizer that recently exploded in popularity in Japan as 'Yodare-dori'. Boiled and chilled chicken is carved and drowned under an absurd amount of special sauce blending homemade chili oil (Hong You), Sichuan pepper, black vinegar, garlic, and crushed peanuts. Possesses a sharper, oilier, more acidic heat (Suan La) than Bang Bang Ji (which uses thick sesame paste).
Restaurants serving Kou Shui Ji (Mouthwatering 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
- Boiled chicken(bone-in best)
- Homemade chili oil(Hong You)
- Sichuan pepper powder
- Soy sauce
- Black vinegar
- Garlic
- Peanuts
- Coriander
Instructions
- [Authentic Recipe]
- (Premium Boil) Slowly boil bone-in chicken in broth with scallion, ginger, wine, and star anise. Turn off heat and cook the core via 'residual heat' (ensuring ultimate, un-dry tenderness), then shock in ice water.
- Chop the chilled, bone-in chicken into rectangles with a cleaver ('BAM!').
- (Kou Shui Sauce: This is Life) In a bowl, mix soy sauce, black vinegar (Zhenjiang), sugar, grated garlic, and sesame oil.
- [Ultimate Point]: Mix in a massive amount of Sichuan's soul: 'Homemade chili oil' (Hong You - infused with dozens of spices) and violently numbing 'Sichuan pepper powder'.
- Line a plate with boiled bean sprouts, top with the chicken.
- Drench heavily with the blazing red 'Kou Shui Sauce' until the meat is invisible.
- Garnish beautifully with crushed peanuts, white sesame, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of homemade chili oil and refreshing black vinegar tartness、黒酢のさっぱりとした酸味
Substitutes at Japanese supermarkets
(Top JP salad chicken with black vinegar, chili crunch, and Sansho)
Pairing
Cold Beer / Fried Rice(pour sauce over it)
Trivia
[Trivia] Named because Chinese literati Guo Moruo wrote: 'Just remembering the boiled chicken with spicy sauce from my hometown (Sichuan) makes my mouth water (Kou Shui).' Unlike Bang Bang Ji which is mellowed by sweet sesame paste, this delivers the sharp, direct stimulation of oil and vinegar, making it a highly mature appetizer.
Eating tips & etiquette
[Unique Eating] Grab the chicken with chopsticks, heavily mopping up the blazing red sauce and peanuts pooled at the bottom. The gelatinous chicken skin and tender meat are hit by layered waves of Sichuan pepper 'numbness', chili 'heat', black vinegar 'tartness', and sugar 'sweetness'. The deliciousness literally confuses your brain.
Allergen
Chicken, Soybeans, Wheat (Soy sauce), Peanuts, Sesame