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Kou Shui Ji (口水鸡), Chicken in Sichuan Chilli Oil Sauce, aka Saliva Chicken!

Published 07/04/2017, updated 18/01/2021 33 Comments

Saliva Chicken is a beautiful contrast between the almost bland, lightly poached chicken and the tingly, spicy, slightly tangy chilli oil. It's so exquisitely vivid, you almost start seeing stars! It'll enslave you.
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Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken!

Estimated reading time: 10 minutes

Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken!
Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken

I know, Saliva chicken is not the most appetising of names for a dish but unfortunately, that is the direct translation of the Chinese recipe name, Kou Shui Ji (口水鸡).

Delicious, Scrumptious et al, don’t quite cut it. Drool worthy or mouthwatering are probably better sounding alternatives. But if truth be told, I’ve always cringed at both descriptions too! Whatever name you are, or are not comfortable with, let me assure you, no saliva was harmed in the making of!

There’s Chinese Food, then there’s CHINESE Food!

I used to employ this Chinese lady, Jenny Tsu, to come and give Chinese cooking classes for me. This was at our old place, when all my classes were run out of my big kitchen.

Coming from Singapore, I’ve always cooked Chinese food, but Singaporean Chinese food is not quite the same as Chinese food from China. Know what I mean?

But don’t get me wrong, we’re not talking Americanised or Anglicised dishes. Singaporean Chinese food is “proper” Chinese, like Hainanese Chicken Rice (I hear you, I’ll blog it soon!), and the very, very Singaporean, Bak Chor Mee:

Bak Chor Mee, Singapore Noodles recipe
Bak Chor Mee, Singapore Chinese Noodles recipe

But there are some dishes that just don’t exist in Singapore, like today’s Saliva Chicken.

So, back to Jenny. I met the lady at our local Chinese grocer; we got to talking, and one thing led to another. She ended up teaching fortnightly classes for just over a year, and in that time, we covered foods from all over China, along with another Chinese chef who used to do classes sporadically.

Needless to say, I learnt along with my students, and after she left, I took over her classes, as it was just the natural thing to do. So this is one of Jenny’s recipes, and the first time I tasted it, well, what can I say? I salivated drooled! 

The contrast between the almost bland, lightly poached chicken and the tingly, spicy, slightly tangy chilli oil is so exquisitely vivid, you almost start seeing stars!

It enslaves you. It hangs on to your soul until the very last bite, and to quote the Bard, it makes hungry where most it satisfies.

Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken!
The combination between the chicken and the sauce is simply amazing

Cooking Saliva Chicken at Home

There are a few steps to the recipe:

  1. We make the Sichuan Chilli Oil – this goes into making our Red Sauce
  2. Poach the chicken (cook it by steeping it in hot water briefly)
  3. Make the Red Sauce that goes all over the chicken
  4. Bring it all together – take the chicken out of the hot water, chop it up and serve on a plate with the sauce all over
Sichuan Chilli Oil
Sichuan Chilli Oil

Making the Saliva Chicken Red Sauce

The Red Sauce that you see all over the chicken and the plate, is the defining flavour in this Saliva Chicken recipe. It is spicy, aromatic and tangy and is made up of:

  • Shaoxing wine
  • Chinese black vinegar
  • sesame oil
  • white sugar
  • garlic
  • 1 tsp salt
  • light soy sauce

To make the Saliva Chicken Sauce, we first make our own Sichuan Chilli Oil. A few tablespoons of the Sichuan chilli oil is then added to the ingredients mentioned above to make up the Red Sauce.

If you have access to ready made good quality Sichuan oil, and fancy “cheating”, by all means, go right ahead.

Sichuan food is well known for its spiciness, along with its tingly Sichuan peppercorns (see below). You can control the heat level by using less chillies, and/or change the type of chillies by using milder chilli flakes and mild chilli powder, and you’ll be able to enjoy this dish without crippling heat.

Dried chillies – Dried Sichuan peppers are hot. Substitute them with dried kashmiri chillies, and use just 2 of them in this recipe, for less heat.

What to do with the extra Sichuan Chilli Oil?

We will only be using a few tablespoons of our Sichuan Chilli Oil to make the red Sauce. Store the rest in a sterilised jar and keep in the fridge. It will last a good 6 months.

When you want to use it, give it a stir, then scoop out some of the oil, with all the bits; I have to warn you, you’ll get addicted very quickly!

You could also just scoop out the oil, if you want, to drizzle or to use as a stir fry oil.

With bits or without – completely up to you, depending on your mood and what you are using it for!

Other Uses for the Sichuan Chilli Oil:

  • It makes a very convenient condiment. As I cannot have a meal without some sort of spice, the Sichuan Chilli Oil makes a great flavour and spice enhancer at meal times, much like the sambal belacan does. In this instance, I would stir and use with all the lovely bits in it.
  • I also use it in stir fries. When a recipe calls for chillies or chilli paste, just use this Sichuan Chilli Oil, with the actual oil substituting the oil in your recipe. The result is a fabulous, deep and spicy dish. Here, I use just the oil, no bits, but do what you want!
  • I love to spice up mayo and aioli with this chilli oil, when using them as dips or in sandwiches. Again, just the oil, no bits.
  • Speaking of sandwiches, oh man, just lightly brush your chosen bread with a layer of this Sichuan Chilli Oil, whatever filling you have, and you’ll be in heaven! Just the way my granny used to make her sambal sandwiches! Definitely with all those yummy bits.
  • As part of a marinade, it adds oomph to any baked or roast dish you’re planning. For eg, add a tablespoon (or more) of this to our Sichuan Roast Chicken, for an even spicier result. With or without bits will work.
Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken!
That sichuan sauce coated skin is to die for!

Poaching the Chicken

Traditionally, a whole chicken is used for this dish; poached whole, then cut up. I prefer to use chicken legs as they make for a prettier presentation and easier serving. Plus the fact that I’m a huge fan of the darker meat.

You could also use chicken breasts if you prefer, but get them on the bone if you can. Poach them for just 10 – 15 minutes, depending on their thickness.

And this Saliva Chicken is meant to be cooked and eaten with its skin on; the soft skin, covered, and dripping with the chilli oil sauce, is one of the best pleasures to be had! So leave the skin on – we’ve already ascertained that this is no diet food!

When you’ve taken the chicken out, keep the poaching liquid. Add some seasoning (garlic, ginger, salt and pepper) and vegetables like some shredded cabbage and thinly sliced carrots. Cook it lightly until the vegetables are done (the cabbage won’t need long at all) and turn it into a light soup (broth) to serve with this Saliva Chicken and some rice.

Sichuan Peppercorns
Sichuan Peppercorns

“Pesky” Ingredients in the Saliva Chicken

Sichuan Peppercorns

Click here to read more. Despite the name, Sichuan peppercorns are not peppercorns and therefore, not related to our common black peppercorns at all! Sichuan peppercorns are the highly aromatic husks of the prickly ash berries which are dried and sold and they look like miniature flowers.

Their claim to fame is their mouth numbing characteristic; you get a tingling sensation on your tongue which sets the stage for the typically spicy dishes found in Sichuan cuisine.

That is why, you’ll often (but not always) find them in fiery Sichuan dishes with hot chillies, this mouth numbing trait is believed to reduce the crippling heat of the chillies used, letting diners enjoy the flavours of the dish.

If you can’t get Sichuan peppercorns, leave them out, although you should be able to find them easily if you have access to Chinese grocers, online or otherwise.

Chinese Black Vinegar

Click here to read more about it and for how to substitute it. Chinese Black Vinegar (below) is, as its name, suggests, a very, very dark vinegar. It is also quite commonly known as Chinkiang vinegar and has a very deep character, is a touch smoky with hints of sweetness right at the back of it all.

Chinese Black Vinegar
Chinese Black Vinegar

Shaoxing Wine

Is Chinese rice wine, made from fermented rice. Easily substituted with dry sherry. If you don’t do alcohol, then just add a quarter tsp of regular, white vinegar for every tablespoon of rice wine, as a substitute for any recipe.

How do you serve Saliva Chicken?

The best way to enjoy the multi dimensional flavour of the Red Sauce is to pair it with some regular, old steamed white rice. Nothing allows you to savour a complex dish better than a bowl of white rice. When I have any left over, I have it for lunch the next day with just some salad and rice.

Kou Shui Ji makes the perfect centrepiece on any Oriental themed dinner table, or it can be one of many side dishes, if serving a big group. For more ideas and for similar recipes, head on over to the Chinese Page and the Singapore and Malaysia Page, for recipes like:

  • Mapo Tofu, a traditional Sichuan recipe
    Mapo Tofu
  • Asparagus and Tofu StirFry
    Asparagus and Tofu Stirfry
  • Singapore Noodles

♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Xiè xiè ♥

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken!

Kou Shui Ji (口水鸡), Sichuan Chicken in Chilli Oil, aka Saliva Chicken!

Saliva Chicken is a beautiful contrast between the almost bland, lightly poached chicken and the tingly, spicy, slightly tangy chilli oil. It's so exquisitely vivid, you almost start seeing stars! It'll enslave you.
5 from 55 votes
Print Pin Add to Collection Go to Collections
Course: Side Dish
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 614kcal
Author: Azlin Bloor

Ingredients

Homemade Sichuan Chilli Oil

  • 250 ml (1 cup) vegetable or peanut oil
  • 2 Tbsp Sichuan peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1 small cinnamon stick
  • 5 dried Sichuan peppers torn in half (or any other non-smoked, dried, red chillies)
  • 5 cm (2") ginger, sliced
  • 2 spring onions scallions, torn in half
  • 2 cloves garlic sliced
  • 1 handful unsalted toasted peanuts
  • 1 Tbsp toasted sesame seeds
  • 2 Tbsp red chilli flakes
  • 1 tsp hot chilli powder
  • 1 tsp salt

For Poaching the Chicken

  • 4 chicken legs
  • 5 cm (2") ginger, sliced
  • 3 spring onions scallions, chopped in large pieces
  • 1 Tbsp Shaoxing wine
  • 2 Tbsp light soy sauce
  • dash of ground white pepper
  • enough water to cover the ingredients

The Red Sauce Ingredients

  • 2 Tbsp Shaoxing wine
  • 1 Tbsp Chinese black vinegar
  • 1 Tbsp sesame oil
  • ½ tsp white sugar
  • 1 clove garlic finely chopped
  • 1 tsp salt
  • 1 Tbsp light soy sauce

Garnish

  • coriander leaves cilantro, chopped
  • 1 spring onion scallions, sliced
  • 1 red chilli sliced

Instructions

Let’s Start with Making the Sichuan Chilli Oil

  • Heat the oil in a small saucepan on low heat and add the Sichuan peppercorns, dried Sichuan peppers, bay leaf, star anise, cinnamon, ginger, spring onions (scallions) and garlic. Bring to a simmer and cook for 10 minutes, by which time, all the aromatics will be brown-ish and wrinkly.
  • While waiting for the oil above, crush the peanuts to a coarse grind, either in a chopper or place in a bag and go over with a rolling pin. Or in a pestle and mortar. However you prefer to do it.
  • Place the crushed peanuts in a large bowl big enough to take the oil that’s cooking away.
  • Add the sesame seeds, chilli flakes and salt to the bowl of peanuts.
  • When the oil is done at 10 minutes, immediately strain the very hot oil onto the dry peanut mix, using a metal strainer. Just in case your plastic one isn’t heatproof. Set aside.

Let’s Poach the chicken

  • Bring a large saucepan of water to boil and add the ginger, spring onions (scallions), Shaoxing wine, soy sauce and white pepper.
  • When the water is boiling, put the chicken legs in and bring the water back up to boil on high heat.
  • As soon as the water is boiling, turn cover the saucepan, turn the heat off and take the saucepan off the hot hob.
  • Leave the chicken legs to poach for 20 minutes. While the chicken is poaching, we’ll move on to the chilli oil.

Let’s Make the Red Sauce

  • Place all the sauce ingredients into a medium sized bowl and add 4 tablespoons (more or less, to taste) of the Sichuan chilli oil in and mix thoroughly. Set aside.

Time to Serve up the Saliva Chicken!

  • Take the chicken out of the poaching liquid, and cut into pieces, on a chopping board, right through the bone. You would have to use a very sharp/big knife like a meat cleaver. Or a sharp knife with a hammer to drive through the bones! Whatever you have that works!
  • Place the chicken pieces onto individual serving dishes or onto a large serving platter.
  • Spoon the Sichuan chilli oil sauce all over the chicken, garnish and serve immediately, with some rice and some of the soup made from the poaching liquid.

Nutrition

Calories: 614kcal | Carbohydrates: 13g | Protein: 29g | Fat: 50g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 2105mg | Potassium: 585mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1806IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 3mg

This Recipe’s Carbon Emission

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Comments

  1. Archana says

    20/01/2021 at 7:09 am

    5 stars
    Well, the name Saliva chicken I thought I read wrong! 😀 It is a totally new dish for me and I will love to eat it. Since I do not cook any kind of meats I am thinking that I can use as a substitute. I definitely want to try it out! Looks awesome, sounds yum!

    Reply
  2. Penny Gordon says

    12/09/2017 at 6:52 pm

    Wow. Can I just say wow? I just did a search for saliva chicken and yours was in the top few of the results. I’ve looked at all that were on the first page and yours is the easiest recipe and instructions to follow. I just love how you break it all down and also explain how to use up extras. Just wow. I’ve subscribed to your blog!

    Reply
    • Azlin Bloor says

      25/01/2019 at 1:55 pm

      Thank you, Penny, this is a superb dish, isn’t it?

      Reply
  3. stacey says

    12/04/2017 at 1:40 pm

    I’ve had this before, just didn’t know what it was called… thankfully. lol

    Reply
    • Azlin Bloor says

      29/08/2017 at 4:25 pm

      Haha, many thanks for stopping by!

      Reply
  4. Cynthia Nicoletti says

    11/04/2017 at 9:36 pm

    Looks delicious. I am always looking for new recipes for chicken since we eat that quite often.

    Reply
    • Azlin Bloor says

      29/08/2017 at 4:25 pm

      Thank you!

      Reply
  5. Taty Pradilla says

    10/04/2017 at 5:11 pm

    Oh my goodness!!! This looks so delicious and easy to make. perfect for dinner one night this week.

    Reply
  6. Carol Cassara says

    10/04/2017 at 11:26 am

    I like the idea of a bland chicken smothered in a sauce with chili. It sounds like a good combination. I’d love to try and cook this for me and my husband.

    Reply
    • Azlin Bloor says

      10/04/2017 at 1:46 pm

      Thank you Carol, it makes for a nice, if spicy, change!

      Reply
  7. Elizabeth O. says

    10/04/2017 at 11:25 am

    It sounds a little off if you don’t give it a chance. I’ve never tried this before but it looks so appetizing! I would love to try it.

    Reply
    • Azlin Bloor says

      10/04/2017 at 1:47 pm

      Thank you.

      Reply
  8. katrina gehman says

    09/04/2017 at 3:58 am

    oh man that looks amazing. i haven’t had dinner yet and i wish i could make this really fast. saving for later.

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:14 pm

      Thank you Katrina!

      Reply
  9. Cameron - Diary of a Southern Millennial says

    09/04/2017 at 3:37 am

    This looks like a delicious dish! I love trying/cooking new foods, so I’ll have to try making it!

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:14 pm

      Thank you!

      Reply
  10. Jennifer Gainer says

    09/04/2017 at 1:37 am

    Oh my goodness this recipe looks so good. Thank you so much for including a separate recipe for the chili oil. I’m looking forward to trying it is I like spicy things

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:15 pm

      Thank you, Jennifer, me too!

      Reply
  11. Chloe says

    09/04/2017 at 12:51 am

    This sounds divine, I love any dishes served with rice! I can’t wait to give this recipe a try!

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:15 pm

      Thanks Chloe, let me know how it goes!

      Reply
  12. Ladies Pass It On says

    08/04/2017 at 2:20 pm

    Oh my goodness this looks truly delicious!!! I have absolutely no patience when it comes to cooking but I would love to try this!

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:15 pm

      Lol, thank you!

      Reply
  13. Amy says

    08/04/2017 at 8:51 am

    You’re right, it doesn’t have a very appetizing name but it certainly sounds delicious (and I’m not even a fan of chilli!)

    Reply
  14. Sondra Barker says

    08/04/2017 at 8:03 am

    This is a tasty looking dish! I’ll have to add this recipe to my book!

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:16 pm

      Thank you!

      Reply
  15. Amila Wickramarachchi says

    08/04/2017 at 4:25 am

    wow!This looks amazing!I always love to try Chinese dishes.Sure,I will try this chicken recipe soon.

    Reply
    • Azlin Bloor says

      09/04/2017 at 8:16 pm

      Thank you Amila!

      Reply
  16. Jessi Joachim says

    07/04/2017 at 9:20 pm

    This looks so good! I love spicy foods, and I am always down to try a new recipe! This is getting made in my house soon.

    Reply
  17. Megan says

    07/04/2017 at 9:14 pm

    This looks so delicious! The colors are so rich I bet it tastes as good as it looks!

    Reply
  18. Beth Davidson says

    07/04/2017 at 8:05 pm

    This looks so spicy, I feel like my mouth is burning already. Lol. I know my husband would love it, so I’m going to give it a try! Thanks for the recipe.

    Reply
  19. Amber Myers says

    07/04/2017 at 7:53 pm

    Mmm. I love spicy foods, so I’d enjoy this. It looks amazing!

    Reply
  20. Author Brandi Kennedy says

    07/04/2017 at 7:23 pm

    This looks good, but I don’t know what I’d make of all that oil. I think I’d end up being the weird person who takes all the chicken out and blots it.

    Reply
  21. Kristy says

    07/04/2017 at 5:53 pm

    Girl do you know how to cook !!! This recipe looks amazing and I can’t wait to try it out soon

    Reply

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Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
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