口水鸡 (Saliva Chicken)
口水鸡 (Saliva Chicken)
Ingredients
For the Chicken
- 3 slices ginger
- 2 pieces scallion, green part
- 200 g chicken breast
For the Sauce
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame seeds
- 1 tablespoon spring onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons chilli oil, (such as LaoGanMa)
- 1/4 cup water or bone broth
Instructions
- 1
Bring a pan of water to a boil. Add the slices of ginger and pieces of scallion to the boiling water.
⏱️ 3 min
- 2
Carefully place the 200g chicken breast into the boiling water. Reduce the heat to low and boil the chicken for 3 minutes.
⏱️ 3 min
- 3
Turn off the heat, cover the pan with a lid, and let the chicken soak in the residual heat for 15 minutes. This passive cooking method ensures the chicken remains tender and juicy.
- 4
While the chicken is resting, prepare the sauce. In a medium bowl, combine 1 tablespoon of soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame seeds, 1 tablespoon of chopped spring onion, 2 teaspoons of minced garlic, 2 teaspoons of chilli oil (such as LaoGanMa), and 1/4 cup of water or bone broth.
⏱️ 5 min
- 5
Mix all the sauce ingredients together thoroughly until well combined.
⏱️ 1 min
- 6
After 15 minutes, check if the chicken is cooked by poking it with a chopstick. No pink liquid should come out. Remove the cooked chicken breast from the pan and let it cool slightly.
⏱️ 1 min
- 7
Once cooled enough to handle, cut the chicken breast into even slices.
⏱️ 3 min
- 8
Arrange the sliced chicken on a serving plate. Pour the prepared sauce generously over the sliced chicken.
⏱️ 2 min
- 9
Serve immediately and enjoy your healthier 口水鸡!
Kitchen Tools
Nutrition Facts (per serving)
口水鸡 (Saliva Chicken)
For the Chicken
- 3 slices ginger
- 2 pieces scallion, green part
- 200 g chicken breast
For the Sauce
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame seeds
- 1 tablespoon spring onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons chilli oil, (such as LaoGanMa)
- 1/4 cup water or bone broth
Instructions
- 1
Bring a pan of water to a boil. Add the slices of ginger and pieces of scallion to the boiling water.
⏱️ 3 min - 2
Carefully place the 200g chicken breast into the boiling water. Reduce the heat to low and boil the chicken for 3 minutes.
⏱️ 3 min - 3
Turn off the heat, cover the pan with a lid, and let the chicken soak in the residual heat for 15 minutes. This passive cooking method ensures the chicken remains tender and juicy.
- 4
While the chicken is resting, prepare the sauce. In a medium bowl, combine 1 tablespoon of soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame seeds, 1 tablespoon of chopped spring onion, 2 teaspoons of minced garlic, 2 teaspoons of chilli oil (such as LaoGanMa), and 1/4 cup of water or bone broth.
⏱️ 5 min - 5
Mix all the sauce ingredients together thoroughly until well combined.
⏱️ 1 min - 6
After 15 minutes, check if the chicken is cooked by poking it with a chopstick. No pink liquid should come out. Remove the cooked chicken breast from the pan and let it cool slightly.
⏱️ 1 min - 7
Once cooled enough to handle, cut the chicken breast into even slices.
⏱️ 3 min - 8
Arrange the sliced chicken on a serving plate. Pour the prepared sauce generously over the sliced chicken.
⏱️ 2 min - 9
Serve immediately and enjoy your healthier 口水鸡!