Mouth-Watering Chicken (Koushui Ji)
口水鸡 Kǒushuǐ jīSay it: koh-shway jee
Mouth-Watering Chicken is a classic cold Sichuan appetizer featuring tender poached chicken drenched in a fiery, aromatic sauce of chili oil, Sichuan peppercorns, sesame, garlic, and ginger. Despite its name, the dish is not actually spicy enough to make you drool from heat alone; the “mouth-watering” effect comes from the perfect balance of numbing, tingling, savory, sweet, and fresh flavors that make it irresistibly addictive. It is a staple at Sichuan banquets and family gatherings, served chilled or at room temperature to showcase the silky texture of the chicken against the bold dressing.
Mouth-Watering Chicken (Koushui Ji)
口水鸡, Kǒushuǐ jī
Pronounced koh-shway jee
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sauce
Method
Bring the water, scallions, ginger slices, and salt to a boil in a large pot. Add the chicken, reduce to a gentle simmer, and cook for 25–30 minutes until the juices run clear when a thigh is pierced. Do not boil vigorously.
Prepare a large bowl of ice water. When the chicken is cooked, immediately transfer it to the ice bath and let it cool completely, about 15 minutes. This keeps the skin silky and the meat juicy.
While the chicken cools, whisk together all sauce ingredients in a bowl until the sugar dissolves. Taste and adjust salt or Sichuan pepper if needed. The sauce should be boldly savory, slightly sweet, numbing, and fragrant.
Remove the chicken from the ice bath and pat dry. Chop it into bite-size pieces through the bone using a cleaver, or pull the meat into large shreds if preferred.
Arrange the cucumber slices (if using) on a serving plate and place the chicken pieces on top.
Spoon the sauce generously over the chicken so every piece is coated. Sprinkle with toasted sesame seeds and chopped cilantro.
Serve immediately at room temperature or slightly chilled.
Regional variants
Some cooks add a spoonful of smooth peanut butter to the sauce for extra richness, while others include a touch of fermented black beans or chili flakes for deeper heat. In modern versions the dish is sometimes served warm, though the classic remains cold.
Cook's notes
- Poaching the chicken gently and shocking it in ice water is the secret to the signature silky-smooth texture.
- Use a young chicken or chicken legs for the most tender result; older birds can become tough.
- Make the sauce up to a day ahead and store in the fridge; bring to room temperature before using.
Serve with
Steamed rice or as part of a cold appetizer spread with other Sichuan dishes and cold beer.
Make ahead and storage
The chicken can be poached and the sauce prepared up to 24 hours ahead. Keep both refrigerated and assemble just before serving.
