Xiang La Kou Shui Ji
History of Xiang La Kou Shui Ji
Xiang La Kou Shui Ji, or Xiang La Mouthwatering Chicken, is a classic dish from the Sichuan province of China. This region is renowned for its bold flavors, incorporating spicy, sour, sweet, and savory profiles into their cuisine. The literal translation of "Kou Shui Ji" is "saliva chicken", which may not sound appetizing at first, but the name signifies the mouthwatering sensation and drooling effect it has on those who enjoy its vibrant flavors.
Originating in the Sichuan region known for its use of the mala flavor combination—a numbing spicy sensation derived from Sichuan peppercorns and chili—this dish has a history of being a favored cold appetizer. Traditionally, the chicken is cooked until tender, then chilled and bathed in a sauce that tantalizes the taste buds.
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 5 slices of ginger
- 3 stalks of green onion
- 2 teaspoons of salt
- 3 tablespoons of peanuts, roasted and crushed
- 2 tablespoons of sesame paste
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of chili oil
- 1 tablespoon of Sichuan peppercorns, roasted and ground
- 2 teaspoons of sugar
- 2 cloves of garlic, minced
- 2 tablespoons of cooking wine
- 1 bunch of cilantro, chopped
Preparation
Preparing the Chicken
Begin by cleaning the whole chicken. Rinse it thoroughly under cold water and remove any excess fat or remnants of organs. This ensures a clean palette for the flavors to adhere.
Place the chicken in a large pot. Add enough water to submerge the entire chicken. Introduce the slices of ginger, stalks of green onion, and salt into the pot.
Turn on the heat to medium-high. As the water heats up, skim off any impurities that rise to the surface. Once it reaches a gentle boil, lower the heat, cover, and allow the chicken to simmer for about 30-40 minutes.
Chill the Chicken
Once the chicken is fully cooked and tender, carefully remove it from the pot and set it aside on a tray to cool. Alternatively, immerse it in an ice bath to expedite the cooling process.
Once chilled, chop the chicken into bite-sized pieces. Arrange them neatly on a serving platter.
The Sauce
Creating the Flavor Profile
In a small bowl, combine the following: sesame paste, soy sauce, vinegar, chili oil, ground Sichuan peppercorns, and sugar. Stir until the mixture is smooth and well-integrated.
Add minced garlic, allowing its pungent aroma to pervade the mixture. If needed, thin out the sauce with a splash of water or chicken broth for desired consistency.
Assembling the Dish
Pour the fragrant Sichuan sauce generously over the chilled chicken pieces. Make sure every piece is adequately immersed in the spicy concoction.
Sprinkle the crushed peanuts over the top for a delightful crunch. Finish with a generous garnish of chopped cilantro to introduce a fresh, herbal note that balances the richness.
Cooking Time
Preparing Xiang La Kou Shui Ji involves both cooking and resting times. For accuracy, consider using a cooking timer to ensure precise cooking. The total preparation and cooking time is approximately 60 minutes, with an additional 30 minutes for chilling the chicken.
Enjoying Xiang La Kou Shui Ji
Traditionally enjoyed as an appetizer, Xiang La Kou Shui Ji can be served as cold or at room temperature. Pair it with steamed white rice or seasonal vegetables to complement the fiery, tangy flavors. This dish is best appreciated when shared with friends and family as part of a larger meal.
Its addictive nature comes from the contrasting flavors and textures—juicy pieces of chicken enveloped in a sauce that dances between spicy, sweet, and savory. The kick from the Sichuan peppercorns creates a tongue-tingling sensation that's both unique and gratifying.
Whether you are recreating this recipe for the first time or discovering the pleasures of Sichuan cuisine, Xiang La Kou Shui Ji is sure to be a memorable culinary experience.