Mouthwatering Sichuan Chicken Recipe (Kou Shui JI)
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Category
Chicken
Ingredients
- 1.5 cups of vegetable oil
- 2 pieces of scallion
- 1.5 inches of ginger sliced
- 2 cloves of garlic sliced
- 1 cinnamon stick
- 2 star anise
- 3 pieces of bay leaves
- 5 tbsp of mild chili powder
- 3 tbsp of paprika
- 1.5 tbsp of hot chili powder
- 2.5 tbsp of sesame seed
- 1.5 tbsp of Sichuan peppercorn
- 1 lb of chicken leg bone-in and skin on
- 2 cloves of garlic sliced
- 5-6 slices of ginger
- 2 pieces of scallion
- 1 tbsp of Sichuan peppercorns
- 1 tbsp of salt
- 1-2 liters of water to cook the chicken
- 2 slices of ginger
- 3-4 cloves of garlic
- 0.5 tbsp of pure sesame paste
- 1/4 cup of the water or chicken broth
- 3-4 tbsp of soy sauce
- 1 tbsp of Chinese black vinegar
- 1 tsp of sugar
- 1 tsp of Sichuan peppercorns powder
- 2-5 tbsp of hot chili oil
- Cucumber shreds
- Cilantro as garnish
INGREDIENTS FOR HOT CHILI OIL
INGREDIENTS FOR KOU SHUI JI (口水鸡)
Directions
Make the hot chili oil (红油).
In a big mixing bowl, add 1.5 tbsp of Sichuan peppercorn powder, 3 kinds of chili powder, 2.5 tbsp of toasted sesame seeds.
- In a saucepot, add in 2 cloves of garlic, sliced; 1.5 inches of ginger, sliced as well; 2 pieces of scallion, cut into short pieces; a few pieces of bay leaves, a couple of star anise, 1 piece of cinnamon stick, and 1.5 cups of vegetable oil. Heat it on low for 8-10 minutes. Once you see the aromatics are slightly charred, take them out. Check the oil temperature. You want it to go to 400 F.
- Pour the hot oil over the chili powder in batches. Stir at the same time. Let it cool. Store in a sealed container. It will last 4 months at room temperature or 8 month in the fridge.
Make the Kou Shui Ji (口水鸡)
In a pot, add 1 lb of bone-in and skin on chicken leg, 2 cloves of garlic, sliced; 5-6 slices of ginger, 2 pieces of scallion, 1 tbsp of Sichuan peppercorns, 1 tbsp of salt and 1-2 liters of water, or enough to cover the chicken. Put on the lid. Turn the heat to high. Bring it to a boil.
- Once it comes to a boil. Turn the heat to low. Simmer for 5 minutes. Depends on the size of your chicken, you might need to adjust the cooking time. 5 minutes later. Turn off the heat. Remove the pot from the stove. Let it sit for 5 more minutes. Take the chicken out. Put it in an ice bath to stop the cooking process.
- While waiting, we can make the sauce. In a blender cup, add 2 slices of ginger, 3-4 cloves of garlic, 0.5 tbsp of pure sesame paste, and 1/4 cup of the water that we cooked the chicken in. Blend everything together.
- Pour into a sauce bowl along with 3-4 tbsp of soy sauce, 1 tbsp of Chinese black vinegar, 1 tsp of sugar, 1 tsp of Sichuan peppercorns powder. Mix the sauce. Give it a taste to adjust the flavor. It should be saltier than your normal taste. Add the chili oil depends on your preference. I will add 1/4 cup. Give it a final mix and set it aside.
- The chicken is cooled completely. Take it out of the bath. Get a sharp cleaver, cut the chicken into 1/2 of an inch thick pieces.
- Placed some cucumber on the plate. Put the chicken on top of it. Pour the sauce all over the chicken. Top a little bit of cilantro as garnish. Enjoy!
