Wiki recipe, completed by Totsuki AI
Mouth-Watering Chicken (Kǒushuǐ Jī)
Kuga's Moon Festival classic — poached chicken in a numbing soy-chili dressing
- Difficulty
- Total time
- 1 h 30 min
- Hands-on
- 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentpot, mortar and pestle, bowl of iced water
Tastespicy, umami, tangy
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Chicken
- 2 chicken thighs, or 1 whole leg quarter, bone-in (amount estimated)
- 1 thumb of ginger, sliced (added by Totsuki AI)
- 2 green onions (added by Totsuki AI)
- 1 tbsp shaoxing wine (added by Totsuki AI)
Soy-chili sauce
- 3 tbsp chili oil, with sediment (amount estimated)
- 2 tbsp soy sauce (amount estimated)
- 1 tbsp black vinegar (added by Totsuki AI)
- 1 tbsp sugar (added by Totsuki AI)
- 2 cloves garlic, crushed (added by Totsuki AI)
- 1 tsp sichuan pepper, toasted and ground (added by Totsuki AI)
- 1 tbsp sesame paste — optional (added by Totsuki AI)
- 2 tbsp chicken poaching liquid (added by Totsuki AI)
Garnish
- 2 scallions, sliced (amount estimated)
- 1 tbsp white sesame seeds (amount estimated)
- 2 tbsp peanuts, roasted and crushed (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Bring a pot of water with the ginger, green onions and wine to a boil, add the chicken, return to a simmer, then cover and turn off the heat. Leave for 20 minutes until 74 °C inside.+
- 2
Plunge the chicken into iced water for 10 minutes so the skin turns firm and silky. Drain and chill.+
- 3
Whisk the sauce ingredients together.+
- 4
Chop the chicken into bite-sized pieces, pour over the sauce and garnish with scallions, sesame seeds and peanuts.+
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).