Could you clarify what you mean by “Mouth Chicken”? It might be a typo or shorthand — here are a few possibilities you could be referring to:
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“Mouthwatering Chicken” – a juicy, flavorful chicken recipe?
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“Saliva Chicken” (Kou Shui Ji / 口水鸡) – a spicy Sichuan cold chicken dish literally translated as “Mouthwatering Chicken”?
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A particular regional or spicy chicken dish?
If you meant Sichuan Mouthwatering Chicken (Kou Shui Ji), here’s a recipe below!
🌶️ Sichuan Mouthwatering Chicken (Kou Shui Ji / 口水鸡)
A cold poached chicken dish drenched in spicy, numbing chili oil sauce — rich, aromatic, and addictive.
🍽️ Serves: 2–4
⏱️ Prep Time: 20 min | Cook Time: 15–20 min | Chill Time: 30 min
🧂 Ingredients
For the chicken:
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1 lb (450g) boneless skin-on chicken thighs or breasts
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3 slices ginger
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2 scallions
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1 tbsp Shaoxing wine (optional)
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Ice water (for shocking the chicken)
For the chili sauce:
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2 tbsp chili oil with sediment (homemade or store-bought)
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1 tbsp soy sauce
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1 tbsp black vinegar
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1 tbsp sesame oil
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1 tsp sugar
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1 garlic clove, minced
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1 tbsp roasted sesame seeds
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1 tbsp Sichuan peppercorns, toasted and ground (for numbing flavor)
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Optional: chopped peanuts, cilantro, or scallions for garnish
🔪 Instructions
1. Poach the Chicken
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In a pot, cover the chicken with water, add ginger, scallions, and Shaoxing wine.
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Bring to a boil, reduce to a gentle simmer and cook for 12–15 minutes until cooked through.
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Transfer chicken to an ice bath to cool quickly and firm up the texture.
2. Make the Sauce
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In a bowl, mix together all the sauce ingredients. Adjust chili oil and vinegar to your taste.
3. Slice and Serve
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Slice chicken into bite-sized pieces and arrange on a plate.
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Pour the spicy sauce generously over the top.
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Garnish with sesame seeds, chopped scallions, cilantro, or crushed peanuts.
🥢 Serving Tips
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Traditionally served cold or room temperature.
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Great with steamed rice, noodles, or cucumber salad on the side.