Mouth-watering Chicken (Kou Shui Ji / 口水雞)
Mouth-watering Chicken (Kou Shui Ji / 口水雞)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast
- 3 ginger, slices
- 2 green onions, stalks, white and green parts
- 8 cups water
For the Saliva Sauce
- 3 garlic, cloves, minced
- 1/4 cup green onions, chopped
- 1/4 cup chilli oil
- 3 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon Sichuan peppercorn oil
- 1 teaspoon granulated sugar
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame seeds
- 2 tablespoons water
Instructions
- 1
In a large pot, bring 8 cups of water to a rolling boil. Add the ginger slices and green onion stalks to the boiling water.
⏱️ 5 min•🌡️ 212
- 2
Carefully add the chicken breast to the boiling water. Reduce the heat to low and simmer for 2 to 3 minutes.
⏱️ 3 min•🌡️ 212
- 3
Turn off the heat, cover the pot with a lid, and let the chicken breast soak in the hot water for 15 minutes. This gentle cooking method ensures a tender and juicy chicken.
⏱️ 15 min
- 4
After 15 minutes, remove the chicken breast from the pot. To check for doneness, poke the thickest part with a chopstick; if no blood comes out, it is cooked through. Let the chicken cool slightly on a cutting board.
⏱️ 2 min
- 5
Once cool enough to handle, use your hands or two forks to shred the chicken breast into bite-sized strips. Set aside.
⏱️ 5 min
- 6
While the chicken cools, prepare the saliva sauce. In a medium bowl, combine the minced garlic, chopped green onions, chilli oil, light soy sauce, Chinese black vinegar, Sichuan peppercorn oil, granulated sugar, dark soy sauce, sesame seeds, and 2 tablespoons of water.
⏱️ 5 min
- 7
Whisk all the sauce ingredients together until well combined. Taste and adjust seasoning if necessary, adding more sugar for sweetness or vinegar for tang.
⏱️ 2 min
- 8
Arrange the shredded chicken breast on a serving plate. Generously drizzle the prepared saliva sauce over the chicken.
⏱️ 2 min
- 9
Serve immediately as a high-protein, flavorful main dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mouth-watering Chicken (Kou Shui Ji / 口水雞)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast
- 3 ginger, slices
- 2 green onions, stalks, white and green parts
- 8 cups water
For the Saliva Sauce
- 3 garlic, cloves, minced
- 1/4 cup green onions, chopped
- 1/4 cup chilli oil
- 3 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon Sichuan peppercorn oil
- 1 teaspoon granulated sugar
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame seeds
- 2 tablespoons water
Instructions
- 1
In a large pot, bring 8 cups of water to a rolling boil. Add the ginger slices and green onion stalks to the boiling water.
⏱️ 5 min•🌡️ 212 - 2
Carefully add the chicken breast to the boiling water. Reduce the heat to low and simmer for 2 to 3 minutes.
⏱️ 3 min•🌡️ 212 - 3
Turn off the heat, cover the pot with a lid, and let the chicken breast soak in the hot water for 15 minutes. This gentle cooking method ensures a tender and juicy chicken.
⏱️ 15 min - 4
After 15 minutes, remove the chicken breast from the pot. To check for doneness, poke the thickest part with a chopstick; if no blood comes out, it is cooked through. Let the chicken cool slightly on a cutting board.
⏱️ 2 min - 5
Once cool enough to handle, use your hands or two forks to shred the chicken breast into bite-sized strips. Set aside.
⏱️ 5 min - 6
While the chicken cools, prepare the saliva sauce. In a medium bowl, combine the minced garlic, chopped green onions, chilli oil, light soy sauce, Chinese black vinegar, Sichuan peppercorn oil, granulated sugar, dark soy sauce, sesame seeds, and 2 tablespoons of water.
⏱️ 5 min - 7
Whisk all the sauce ingredients together until well combined. Taste and adjust seasoning if necessary, adding more sugar for sweetness or vinegar for tang.
⏱️ 2 min - 8
Arrange the shredded chicken breast on a serving plate. Generously drizzle the prepared saliva sauce over the chicken.
⏱️ 2 min - 9
Serve immediately as a high-protein, flavorful main dish.
⏱️ 1 min