# Mouthwatering Chicken (Kou Shui Ji)

This high-protein Sichuan Mouthwatering Chicken recipe uses chicken breast instead of chicken thigh, ensuring a soft and juicy texture.

- Total time: 20 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- chicken breast
- ginger
- scallions
- garlic
- green onions
- chilli oil
- light soy sauce
- chinese black vinegar
- sichuan peppercorn oil
- sugar
- dark soy sauce
- sesame seeds
- water

## Instructions

1. Add ginger and scallions to boiling water.
2. Add chicken breast to the boiling water.
3. Boil chicken breast on low heat for 2 to 3 minutes.
4. Turn off the heat and let the chicken soak in residual heat for 15 minutes.
5. Prepare the saliva sauce by adding chopped garlic and green onions to a bowl.
6. Add chilli oil, light soy sauce, Chinese black vinegar, Sichuan peppercorn oil, sugar, dark soy sauce, sesame seeds, and water to the bowl with garlic and green onions.
7. Mix the sauce ingredients together.
8. Shred the cooked chicken breast.
9. Place the shredded chicken on a plate.
10. Drizzle the prepared saliva sauce over the shredded chicken.

## Equipment

- pot
- chopping board
- bowl
- chopsticks

## Tips

- To achieve soft and juicy chicken breast, boil on low heat for 2-3 minutes, then turn off the heat and let it soak in residual heat for 15 minutes.
- You can check if the chicken is cooked by poking it with a chopstick; if no blood comes out, it's ready.

## Source

- Original video: https://www.facebook.com/share/r/16cZ1rLVmZ/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/83cae44d-3d72-42a5-8f12-d1f6e5da83cd
- Extracted: 2025-07-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt