Spicy Sichuan Style Chicken Salad (口水鸡)

口水鸡 (Kou Shui Ji)



Free range chicken is the best option to make this dish with its little bit chewy texture of the skin and meat. Free range chicken only available in some Chinese supermarkets. The free range chicken I bought was 4 lb., thus I decided to divide the chicken to make 2 dishes, the head, neck, wings, thighs and drumsticks went to Chinese Rooster Stew, the rest of the chicken is used for this dish.

For more fun cooking ideas, see Recipes by Category.

Ingredients
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Servings: 4

Cooking Steps

1. Buy free range chicken from Chinese supermarket if possible. This type of chicken has tighter muscle and skin, which makes the texture a little bit more chewy than mass farm raised chicken.
2. Marinate the chicken with 2% salt overnight in fridge.
3. Rinse off salt from the chicken.
4. Get a large pot, add 1/2 water of the pot capacity (adjust depending on the size of the pot) to make sure the entire chicken can fit in the pot, add a few slices of ginger and a few chunks of green onion. Boil. This takes about 15 minutes depending on the room temperature.


5. Once the water boils, add the chicken to the pot, make sure it submerge in the water, cover and use medium heat until the pot boils again, turn heat to small. Cover and simmer for 20 minutes.


6. While the chicken is being simmered, make the spicy sauce:


7. Once the chicken is fully cooked, take it out and put into a cold icy water to stop the chicken from being further cooked.


8. Cut the chicken into smaller pieces, place on a plate.
9. Dip the chicken pieces into the spicy sauce or sprinkle the sauce on top of the chicken whichever you prefer. 



10. The chicken stock can be used for many other dishes.



For travel lovers, checkout my travel blog Rainbow Planet.

 

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