Kou Shui Ji (Mouthwatering Chicken)
Serves 1
Directions
- 1Debone the chicken legs.
- 2Steam or poach the chicken legs with ginger, spring onion, and Sichuan peppercorns until cooked through.
- 3Reserve the chicken cooking juices, then transfer the cooked chicken to an ice bath.
- 4Drain, slice, and set the chicken aside.
- 5Julienne the cucumber.
- 6In a small bowl, combine minced garlic, sliced chilies, chili powder, and sesame seeds.
- 7Pour hot vegetable oil over the aromatics to release their fragrance.
- 8Stir in soy sauce, vinegar, sugar, Lao Gan Ma, peppercorn oil, and 4-5 tbsp of the reserved chicken cooking juices.
- 9Arrange the julienned cucumber on a plate, top with the sliced chicken, and drizzle generously with the sauce.
- 10Garnish with coriander or spring onion and serve chilled.
Ingredients
- 2 whole bone-in chicken leg
- 2 slice ginger
- 1 whole spring onion
- 1 handful sichuan peppercorn
- 1/3 whole cucumber
- 3 clove garlic, minced
- 1 whole birds eye chili, sliced
- 1 tbsp chili powder
- 1 tsp sesame seeds
- 2 tbsp vegetable oil
- 2 1/2 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp sugar
- 1 tbsp Lao Gan Ma chili oil
- 1 tsp peppercorn oil
- coriander (optional)
- spring onion (optional)
Equipment
knifecutting boardsteamerplatebowlice bathpot
Tips
- You can make this dish ahead of time.
- Garnish with coriander or spring onion.
