Equipment
Ingredients
Chicken & Poaching Aromatics
- 600 g boneless, skin-on chicken thighs, room temperature
- 15 g ginger, sliced
- 2 scallions, whole
- 30 ml shaoxing wine
- 1500 ml water
Szechuan Dressing
- 60 ml szechuan chili oil
- 45 ml light soy sauce
- 30 ml chinkiang black vinegar
- 10 g sugar
- 10 g garlic, finely minced
- 10 ml toasted sesame oil
- 3 g szechuan peppercorns, toasted and ground
- 30 ml reserved poaching liquid
Garnish
- 30 g roasted peanuts, roughly chopped
- 10 g cilantro, chopped
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 581 kcal
- Protein
- 28 g
- Carbohydrates
- 9 g
- Fat
- 47 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 783 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 147 mg
- Potassium
- 414 mg
- Calcium
- 31 mg
- Iron
- 1.7 mg
- Magnesium
- 50 mg
- Phosphorus
- 284 mg
- Zinc
- 2.4 mg
- Vitamin A
- 89 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.22 mg
- Niacin
- 7.4 mg
- Folate
- 15 mcg
- Water
- 119 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the poaching liquid. In a large pot, combine water, sliced ginger, smashed scallions, and Shaoxing wine. Bring to a rolling boil over high heat.
Add the chicken thighs to the boiling water. Let the water return to a boil, then immediately turn off the heat and cover the pot with a tight-fitting lid. Let the chicken steep in the hot water for 20-25 minutes. This gentle method ensures a silky texture.
While chicken steeps, prepare an ice bath (bowl filled with ice and cold water). Remove chicken from the pot (reserve 30ml of liquid) and immediately submerge in the ice bath for 10 minutes. This stops cooking and tightens the skin for a snappy texture.
In a mixing bowl, whisk together the chili oil, soy sauce, black vinegar, sugar, minced garlic, sesame oil, ground Szechuan peppercorns, and the reserved warm poaching liquid until sugar dissolves.
Remove chicken from ice bath and pat dry. Slice the chicken crosswise into 2cm strips. Arrange on a serving plate.
Pour the dressing generously over the chicken. Top with chopped peanuts, cilantro, and toasted sesame seeds. Serve immediately at room temperature or slightly chilled.
Chef's Notes
- For the silkiest chicken, ensure the poaching liquid is fully boiling before adding the chicken, then immediately turn off the heat. This creates a gentle, even cook that prevents the chicken from becoming tough.
- Don't skip the ice bath! It's crucial for stopping the cooking process immediately, ensuring a tender interior and preventing the skin from becoming rubbery.
- Taste and adjust the dressing before pouring. The balance of savory, sour, sweet, and spicy is personal. You might want more chili oil for heat, more vinegar for tang, or a pinch more sugar to round it out.
- The quality of your Szechuan chili oil is paramount. Look for one with a good amount of sediment (crisp chili flakes and spices) for maximum flavor and texture.
- Serve this dish at room temperature or slightly chilled for the best flavor and texture. It's an excellent make-ahead appetizer.
Storage
Refrigerator: 2 days — Best eaten immediately but can be stored. The sauce may settle and chicken texture changes slightly.
Troubleshooting
Chicken is tough or rubbery
Cause: Water was kept boiling instead of steeping, or steeped too long
Fix: Cannot be fixed; slice very thinly to mitigate texture
Prevention: Turn off heat immediately after adding chicken and letting it return to a boil; trust the residual heat
Dressing lacks punch
Cause: Chili oil was mostly oil with little sediment/flake
Fix: Add chili flakes or more ground Szechuan peppercorns
Prevention: Use a high-quality chili oil and scoop from the bottom to get the spicy sediment
Cultural Context
Often called 'Mouth-Watering Chicken' (Kou Shui Ji), this dish gets its name from the high amount of Szechuan peppercorns which cause a tingling sensation that stimulates saliva production. It is a staple cold dish in Sichuan banquets.
