Wednesday, May 13, 2009

Chicken - Kou Shui Ji (口水鸡)

This is one very famous Szechuan cold dish. Like any other szechuan dish, its very spicy, and oil.


3 Chicken thigh
5 clove Garlic (diced)
10 dried Chilies
5 Chili Padi
2 tablespoon Szechuan Pepper
2 tbsp Shao Xing wine
2 tsp Salt
1 tbsp Soy Sauce
1 tbsp Sugar
2 sprig Spring Onion (chopped)
1 tbsp Sesame Seeds
4 tbsp peanut (roasted and pounded)
1/2 cup oil
1/2 tbsp Sesame Oil
5 tbsp Chili Oil

Preperation Method:

Boil enough water, add 1 sprig chopped spring onion and shao xing wine in water. Boil chicken for 30 minutes till cooked. Take chicken out and let to rest for 5 minutes before chopping into pieces.

Meanwhile, take heat chili oil , oil and sesame in wok and add szechuan pepper , dried chili and chili padi. Fry till fragrant.

In a mixing bowl, put chopped chicken and rest of ingredients (except rest of spring onion, sesame seeds and peanut) in a bowl. Sieve the oil over the chicken and mix thoroughly. Taste and season accodingly.

Refrigirate for at least half an hour. Garnish with rest of the ingredients.

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