Kou Shui Ji

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.
#themeatmensg #simple #delicious #salivate #chillioil #Koushuiji

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Adjust Servings
1 chicken
4slices of ginger
5cloves garlic
2sprigs spring onions
2tbsp Hua Tiao wine
½tbsp salt
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



In a pot add water with ginger, garlic, spring onions, Hua Tiao wine and salt and bring to a boil.
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Put in chicken, and bring it to boil.
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Once the water come to a boil again cover pot with a lid and turn off the fire.
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Let chicken poach for at least 30 minutes. (Depending on size)
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Once chicken is cooked, submerge chicken in ice water for at least 10 minutes.
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Cut chicken into desired size.
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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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In a bowl, mix Szechuan peppercorns, chilli powder and 5 spice powder.
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Strain off chilli oil into powder mixture.
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Mix in black vinegar, light soy, sesame oil and Hua Tiao wine with chilli oil mixture.
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Dress chicken with chilli oil sauce and top with spring onions, coriander, chopped peanuts and sesame seeds.
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