Mouthwatering Chicken: A Culinary Gem from Sichuan

Mouthwatering Chicken (Kou Shui Ji) is a traditional and distinctive dish from Sichuan, China. It's a classic cold appetizer in Sichuan cuisine, known for its rich seasonings that deliver a complex profile of numbing, spicy, fresh, aromatic, tender, and refreshing flavors all at once. The name "Mouthwatering Chicken" might sound a bit unconventional at first, but its origin is actually quite refined, stemming from a literary anecdote. Guo Moruo, in his work "The Bend of the Tide," wrote: "The 'white-cut chicken' I ate in my hometown Sichuan in my youth, with its pure white meat and fiery red chili oil, still makes my mouth water just thinking about it..." The culinary world adopted the phrase "mouth water" from his description, thus christening the famous "Mouthwatering Chicken."

Characteristics of Mouthwatering Chicken

Color: The brilliant red and oily sauce glistens like amber, coating chicken pieces that are white with a hint of red. Paired with vibrant green cucumber strips and golden crushed peanuts, it creates a powerful visual impact.

Texture: After being chilled in ice water, the chicken skin becomes crispy and the meat tender. A light squeeze with chopsticks reveals its glistening sheen, and the first bite offers a satisfying "crunch," followed by finely tender, melt-in-your-mouth meat, with a slightly resilient chewiness in the tendons and ligaments.

Flavor: The numbing and spicy notes lead the way. The smoky aroma of chili oil and the numbing sensation of Hanyuan peppercorns instantly awaken the taste buds, creating a heat that's not harsh and a numbing sensation that's just right.

A balance of sweet and sour is achieved through the fragrant sourness of Baoning vinegar and the delicate sweetness of white sugar, which temper the initial spicy kick, creating a layered experience of "spicy first, then sour, with a subtly sweet aftertaste."

Rich and savory aromas abound. The depth of chicken broth, the pungent freshness of scallions, ginger, and garlic, and the inherent umami of the chicken blend with the nutty fragrance of sesame and peanuts. This creates a complex, evolving aroma that becomes more addictive with every chew.

The Finishing Touch: The cucumber strips at the bottom of the dish soak up the sauce, offering a refreshing crunch amidst the sour and spicy flavors, cutting through richness and enhancing freshness. Served with a bowl of white rice, allowing the sauce to fully meld with the grains, it truly earns the title of "rice killer," perfectly embodying the essence of Sichuan cold dishes: "each dish a unique style, a hundred dishes a hundred flavors."

Ingredients for Mouthwatering Chicken

Main Ingredient: 500g bone-in chicken thighs (or 1/2 a whole Three Yellow Chicken, chopped into uniform pieces).

Side Ingredients: 100g shredded cucumber (for plating), 10g toasted sesame seeds, 20g crushed fried peanuts, a small amount of chopped cilantro.

Seasonings:

• Chili Oil: 200ml rapeseed oil, 50g dried chili peppers (cut into sections), red bird's eye chilies, 15g Sichuan peppercorns, 10g ginger slices, 20g scallion sections, 1 star anise, 5g cassia bark. (After frying the spices until fragrant, strain them out. Pour the hot oil over a bowl containing chili powder + minced garlic + white sesame seeds.)

• Flavor Sauce: 20ml light soy sauce, 15ml aged vinegar, 10g white sugar, 20ml spicy fresh sauce (la xian lu), 3g fine salt, 15ml cooking wine, 50ml chicken broth, 15g minced ginger, 25g minced garlic, 30g chopped scallions (green parts).

Method for Making Mouthwatering Chicken

1. Chicken Preparation

Place chicken thighs in cold water with 10g ginger slices, 15g scallion sections, and 10ml cooking wine. Bring to a boil over high heat, then reduce to low heat and simmer for 8-10 minutes. Turn off the heat and let it steep for 5 minutes until fully cooked (a chopstick should easily pierce through).

Remove the chicken and immediately immerse it in ice water for 5 minutes (to make the skin crispy and the meat firm). Drain and chop the chicken into pieces approximately 5cm long and 0.8cm thick. Arrange them neatly on a plate lined with shredded cucumber.

2. Preparing the Mouthwatering Sauce

In a bowl, add light soy sauce, aged vinegar, white sugar, fine salt, cooking wine, chicken broth, minced ginger, minced garlic, and chopped scallions. Stir well, then pour in the chili oil (about 100ml). Sprinkle in the toasted sesame seeds and crushed peanuts to create a bright red, oily, and aromatic sauce.

3. Assembling the Dish

Evenly pour the prepared sauce over the chicken pieces, ensuring each piece is thoroughly coated. Finally, sprinkle with chopped cilantro and a small amount of Sichuan peppercorn powder to enhance the aroma.