Kou Shui Ji
The Meatmen
April 23, 2018
Kou Shui Ji literally translates as saliva chicken. Silky poached whole chicken drenched with pungent Szechuan pepper chilli oil and is balanced out with vinegar. With such a name to live up to, one sure can’t help but salivate at the sight of this dish.
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Ingredients
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| 1 chicken | |
| 4slices of ginger | |
| 5cloves garlic | |
| 2sprigs spring onions | |
| 2tbsp Hua Tiao wine | |
| ½tbsp salt |
Sauce:
| 6tbsp chilli oil | |
| 2tbsp oil | |
| 3cloves of garlic | |
| 5slices of ginger | |
| 2tsp Szechuan peppercorns | |
| 1tsp chilli powder | |
| 1tsp 5 spice powder | |
| 2tbsp black vinegar | |
| 2tbsp light soy sauce | |
| 2tbsp sesame oil | |
| 2tbsp Hua Tiao wine | |
| ½tsp sugar | |
| 2tbsp peanut (toasted and chopped) | |
| 2tbsp sesame seeds (toasted) | |
| Sliced spring onions and coriander for garnish |
Directions
1.
In a pot add water with ginger, garlic, spring onions, Hua Tiao wine and salt and bring to a boil.
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2.
Put in chicken, and bring it to boil.
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3.
Once the water come to a boil again cover pot with a lid and turn off the fire.
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4.
Let chicken poach for at least 30 minutes. (Depending on size)
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5.
Once chicken is cooked, submerge chicken in ice water for at least 10 minutes.
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6.
Cut chicken into desired size.
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7.
In a pot, heat up oil. Once oil is hot, add in ginger and garlic. Cook until fragrant and add in chilli oil.
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8.
In a bowl, mix Szechuan peppercorns, chilli powder and 5 spice powder.
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9.
Strain off chilli oil into powder mixture.
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10.
Mix in black vinegar, light soy, sesame oil and Hua Tiao wine with chilli oil mixture.
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11.
Dress chicken with chilli oil sauce and top with spring onions, coriander, chopped peanuts and sesame seeds.
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