Saliva chicken (口水鸡)

  1. 1 chicken
  2. 2 slices of ginger
  3. 1 tbsp cooking wine
  4. Water
  5. Iced water
  6. 2 tbsp chili flakes
  7. 1.5 tsp Sichuan peppercorn
  8. 1.5 tsp five spice powder
  9. 1 tbsp sesame seeds
  10. 2 bay leaves
  11. 2 slices of ginger
  12. 1 tsp cumin
  13. 2 star anise
  14. 1 cup of oil
  15. 4 tbsp of chilli oil
  16. 2 tbsp black vinegar
  17. 1 tbsp sesame oil
  18. 1 tbsp Shaoxing wine
  19. 0.5 tsp sugar
  20. 0.25 tsp salt
  21. 1 tbsp soy sauce
  22. 2 cloves of garlic (minced)
  1. Poach your chicken. Add 1 chicken, 2 slices of ginger and 1 tbsp cooking wine to a pot, and add enough water to cover the chicken. Bring to a boil on medium heat and cook for 8 mins. Then turn off the heat, cover the pot and let the chicken continue poaching for 20 minutes.
  2. Fill a large bowl with iced water. Once the chicken is done, transfer it to the iced water to tighten the skin. Once your chicken is cool, either chop it into pieces or shred it with a fork.
  3. Prep the chilli oil. Mix 2 tbsp chili flakes, 1.5 tsp Sichuan peppercorn, 1.5 tsp five spice powder and 1 tbsp sesame seeds in a small bowl. Add 2 bay leaves, 2 slices of ginger, 1 tsp cumin, 2 star anise to a pan. Pour in 1 cup of oil and heat on a small flame till the oil is hot. Discard all the spices and keep the oil, and pour it over the powder mixture in the small bowl (this makes a cup of oil, but you will only need 4 tbsp for this recipe. Keep the rest to use in stir-fries or other dishes!) If you’re pressed for time, you may also use store bought chilli oil.
  4. Prep the sauce. Combine 4 tbsp of chilli oil with 2 tbsp black vinegar, 1 tbsp sesame oil, 1 tbsp Shaoxing wine, 0.5 tsp sugar, 0.25 tsp salt, 1 tbsp soy sauce, and 2 cloves of garlic (minced).
  5. Drizzle the sauce over your chicken and top with cilantro, chopped spring onion, and sesame seeds.

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