The Chinese name, kou shui ji, literally means mouth-watering chicken, and one look at the glossy red sauce explains why. Poached chicken is chopped into pieces, chilled, and bathed in a chili oil sauce that Sichuan cooks consider a point of pride. It is the cold appetizer that opens countless Sichuan meals, and the sauce recipe changes from house to house, which is exactly how it should be.
Cold chicken that lives up to its name
Because the chicken is served cold, the skin sets to a smooth, springy layer while the meat stays juicy underneath. The sauce balances chili oil, black vinegar, and a touch of sugar, with crushed peanuts and toasted peppercorns giving every bite a little crunch and a little tingle. It tastes even better after an hour in the refrigerator, and some cooks add a spoonful of the poaching liquid to lighten the sauce, so do not rush it to the table.
Craving more? Explore all Sichuan Kitchen recipes.
This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.
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