Kou Shui Ji - 口水 鸡 - stewed chicken in a fragrant and spicy sauce

Ingredients

• 3chicken legs
• 1spring onion
• 5 cmginger
• 1 tbspShaoxing rice wine
• as neededwater
• 2 cmginger, finely chopped
• 5 clovesgarlic, finely chopped
• 4 tbspchicken stock
• 1 tbsplight soy sauce
• 1 tbspdark rice vinegar
• 1/2 tspsesame seeds, roasted
• 1/4 tspsalt
• 1/4 tsppalm sugar
• 1 tspSichuan pepper, ground
• 2 tbsppeanuts or cashew nuts
• 1spring onion
• 4 tbspchilli oil
• 2 tspsesame seeds, roasted

Instructions

1. 1

   Poach the chicken

   Cut the 5 cm piece of ginger into five slices and halve one spring onion. Put the chicken legs in a pan with the ginger, spring onion and Shaoxing wine. Add enough water to just cover the chicken, bring to the boil, then cook gently for 10 minutes. Take the pan off the heat and leave the chicken in the liquid for another 10 minutes.

2. 2

   Cool the chicken

   Transfer the chicken from the pan to a container of cold water or iced water and leave it to cool for 10 minutes. Set aside.

3. 3

   Toast the nuts

   Toast the peanuts or cashew nuts in a pan over a low heat until golden. Leave them to cool, then chop them into small pieces. Finely chop the remaining spring onion.

4. 4

   Mix the sauce

   Mix the finely chopped ginger and garlic with the chicken stock, light soy sauce, rice vinegar, 1/2 tsp roasted sesame seeds, salt, palm sugar and ground Sichuan pepper.

5. 5

   Assemble and serve

   Remove the bones from the chicken and cut the meat into slices about 2 cm wide. Spoon the sauce onto a serving platter and arrange the chicken on top. Scatter over the chopped nuts and spring onion, spoon on the chilli oil and finish with 2 tsp roasted sesame seeds. Serve.

What is Kou Shui Ji?

Kou Shui Ji, often translated as “saliva chicken” or “drooling chicken”, is a Sichuan-style Chinese dish of cooked, cooled chicken with a bold, aromatic sauce. Its name hints at the appetising combination of chilli, savoury seasoning and fragrant spices.

This version pairs gently poached chicken with ginger, garlic, vinegar, Sichuan pepper and chilli oil. Nuts and sesame add a crisp finish to the tender meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the chilli oil and nuts contribute much of the fat. The small amount of palm sugar contributes some carbohydrate; serve with rice if you would like a more substantial source of carbohydrates, and add vegetables to round out the plate.

Poaching the chicken gently

Gentle heat: bring the water to the boil, then lower the heat so the chicken cooks without a vigorous simmer. The recipe gives 10 minutes of cooking followed by a 10-minute rest in the hot liquid.

Cooling: move the chicken to cold or iced water for the stated 10 minutes. This stops the cooking and makes the meat easier to handle before slicing.

Building the fragrant sauce

Aromatics: finely chopped ginger and garlic bring a fresh, pungent base. Mix them thoroughly with the stock and seasonings so their flavours spread through the sauce.

Seasoning: soy sauce and chicken stock supply savoury depth, while rice vinegar gives the sauce a sharp edge. Ground Sichuan pepper contributes its distinctive tingling aroma.

Getting the right texture

Chicken slices: remove the bones and cut the meat into slices about 2 cm wide, as directed. Keeping the pieces similar in size makes the platter easier to serve.

Crunchy topping: toast the nuts over a low heat until golden, then cool them before chopping. Add them at the end so they stay distinct against the soft chicken.

Chilli oil and finishing

Chilli oil: spoon it over the chicken after arranging the meat on the sauce. Its heat and aroma are a key part of the finished dish.

Garnish: scatter on the chopped spring onion, nuts and sesame seeds just before serving. This keeps the toppings fresh and gives each portion a mix of textures.

Serving the chicken

Serve the chicken on the platter with the sauce beneath it, so guests can take some of both with each portion. Rice is a practical accompaniment for soaking up the remaining sauce.

For a fuller meal, add a simple vegetable side, such as steamed greens, without competing with the dish’s fragrant seasoning.

Recipe notes & tips

• Keep the chicken just covered with water so it cooks evenly.
• Use a gentle simmer rather than letting the pan boil vigorously.
• Let the chicken complete its 10-minute rest in the hot liquid before cooling it.
• Toast the nuts over low heat and watch them closely so they do not burn.
• Taste the mixed sauce before serving and adjust the seasoning to your preference.

Variations

• Choose cashews: use them instead of peanuts for a milder, buttery crunch.
• Adjust the heat: use less chilli oil for a gentler finish.
• Add more spring onion: scatter extra finely chopped onion over the platter for a fresher garnish.
• Serve with rice: add steamed rice alongside to make the meal more substantial.

Common mistakes to avoid

• Boiling too hard: a vigorous boil can make the chicken cook unevenly; lower the heat after bringing the water to the boil.
• Skipping the resting time: leave the chicken in the hot liquid for the full 10 minutes after removing the pan from the heat.
• Cutting before cooling: cool the chicken in cold or iced water for 10 minutes before handling and slicing.
• Burning the nuts: toast them over low heat and take them off the pan once golden.
• Adding toppings too early: garnish close to serving so the nuts and spring onion retain their texture.

How to store

Store leftover chicken and sauce in a covered container in the fridge and use within 2 days. Keep the nuts and fresh garnishes separate if possible, and add them just before serving. Serve chilled or gently reheat the chicken, then add the sauce and toppings.

Frequently asked questions