Koi Shui Ji

Kou Shui Ji, or Mouth-watering Chicken is a signature dish in the Sichuan cuisine. The red chilli oil is the essential part of this dish that gives it the balance of savouriness and numbing spiciness. Follow the full recipe to make it a main dish, or halve it to serve as an appetiser.

Sichuan combined oil - Mix chilli powder, 1 tsp Sichuan peppercorn, Chinese five spice powder and sesame seeds in a small bowl.

In a pan, add ginger slices, star anise, cumin, bay leaves, 4-5 grains of Sichuan peppercorn, dry chillies, and around 1 cup of oil. Heat ingredients over low heat. Note: Spices become bitter when overheated. Discard all the spices from the oil.

Pour the hot oil directly into the spice mixture in Step 1. You will smell the strong aroma during the process. Set the Sichuan Combined Oil aside.

Prepare the Chicken - In a large pot, add chicken, spring onions, ginger slices and cooking wine. Then add enough water to immerse the chicken and bring contents to boil over medium fire and continue cooking for about 10 mins. Turn off the heat, cover the pot’s lid and set chicken aside for another 20 mins.

Prepare ice water in a large bowl. Transfer the chicken out and immerse in ice water. Turn the chicken over several times until it is completely cooled down. Cut chicken into serving pieces and arrange on a plate. Note: Immersing the cooked chicken into ice water will improve its texture.

Combine all Sauce ingredients and mix well.

Pour sauce over chicken and garnish with toasted peanuts and white sesame seeds. Serve with steamed white rice.

Note: Sichuan dishes are famous for its fiery numbing spiciness. To adjust level of spiciness, try to add more sugar or reduce amount of chilli.