Sichuan Saliva Chicken

Name: Sichuan Saliva Chicken (háu seoi gái)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 Chicken Leg Quarters (with skin) (deboned); 1-inch Ginger (sliced); 2 Stalk Scallions (whole) (halved); 2 tbsp Shaoxing Wine; 1/2 tsp Salt; 6 cups Water; 4 tbsp Chili Oil (homemade) (plus 2 tbsp chili residue); 2 tbsp Flavored Soy Sauce (homemade); 1 tbsp Black Vinegar; 1/4-inch Ginger (minced); 2 Cloves Garlic (minced); 1 tsp Sugar; 1 tbsp Sesame Seeds (white) (toasted); 0.7 oz. Peanuts (roasted); 1/2 tbsp Sichuan Peppercorns (red) (toasted); A sprinkle of (chopped) scallion (greens)

4 servings

45 min. total

Easy Peasy

Simple Suppers

Hailing from China’s Sichuan Province, it derives its name from its mouthwatering flavors and aroma. The dish’s spicy blend of ingredients is believed to trigger salivation, earning it the distinctive moniker “saliva chicken.” This title captures its ability to evoke anticipation and appetite. Despite its esteemed heritage and intricate taste profile, the dish is surprisingly uncomplicated to prepare. With a modest list of ingredients and straightforward cooking methods, it exemplifies simplicity without sacrificing flavor. Sichuan Saliva Chicken offers a delightful solution for those seeking a quick yet satisfying meal option that doesn’t compromise on taste.

口水鸡

(háu seoi gái)

What You'll Need

Chicken Leg Quarters

Chili Oil

Sugar

Peanuts

Ginger

Flavored Soy Sauce

Salt

Sichuan Peppercorns

Scallions

Black Vinegar

Water

Shaoxing Wine

Garlic

Sesame Seeds

Tools For The Tasks

Cleaver

Chopping Block

Pot

Tongs

Pan

Mortar and Pestle

Let's Get Cooking!

To make Sichuan Saliva Chicken, begin by poaching chicken thighs in a pot with sliced ginger, halved scallions, Shaoxing wine, and salt until fully cooked. Simultaneously, prepare a dressing by combining chili oil, chili residue, flavored soy sauce, black vinegar, minced ginger, minced garlic, and sugar. Toast peanuts, sesame seeds, and Sichuan peppercorns in a separate pan until aromatic, then crush them together. After the chicken is done, place it in an ice bath to cool. Once cooled, slice the chicken and arrange it on a serving dish. Pour the dressing over the chicken and sprinkle with the crushed nut mixture and scallions.

Beyond The Recipe

On Chicken

In the traditional version, a whole chicken is usually served sliced with the skin and bones intact. However, in my recipe, I prefer to use deboned chicken leg quarters for moist and tender meat.

On Flavor

For a richer flavor, pour the dressing in the chicken at least 1 hour before serving. This allows ample time for the chicken to absorb the flavorful sauce, resulting in a more pronounced taste.

On Sauce

Prepare homemade chili oil and flavored soy sauce in advance, preferably at least a day ahead to save time. Otherwise, it will significantly extend the overall preparation time for the dish.

On Technique

To keep the chicken tender and moist, poach it instead of boiling it. This gentle cooking technique includes simmering the chicken in liquid at a low temperature to maintain juiciness and flavor.

Sichuan Saliva Chicken (háu seoi gái)

Recipe by Celeste HoCourse: ChickenCuisine: Sichuan

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

463

kcal

The Sichuan Saliva Chicken, a treasured gem of Sichuan cuisine, is widely adored for its straightforward preparation method and its robust, distinctive taste profile. This dish stars tender poached chicken immersed in fiery red chili oil, enticingly named for its mouthwatering appeal. Topped with toasted peanuts, sesame seeds, and Sichuan peppercorns for a delightful crunch, it promises a satisfying meal that's both comforting and bursting with flavor, making it an ideal choice for a simple yet memorable supper.

INGREDIENTS

For the mains:
2 Chicken Leg Quarters (with skin) (deboned)
1-inch Ginger (sliced)
2 Stalk Scallions (whole) (halved)
2 tbsp Shaoxing Wine
1/2 tsp Salt
6 cups Water
For the dressing:
4 tbsp Chili Oil (homemade) (plus 2 tbsp chili residue)
2 tbsp Flavored Soy Sauce (homemade)
1 tbsp Black Vinegar
1/4-inch Ginger (minced)
2 Cloves Garlic (minced)
1 tsp Sugar
For the garnish:
1 tbsp Sesame Seeds (white) (toasted)
0.7 oz. Peanuts (roasted)
1/2 tbsp Sichuan Peppercorns (red) (toasted)
A sprinkle of (chopped) scallion (greens)

DIRECTIONS

Preparation steps:
Let's begin by preparing the ingredients. Slice the ginger and halve the scallions for poaching the chicken. Mince the ginger and garlic for the dressing.
In a bowl, combine the chili oil, chili residue, flavored soy sauce, black vinegar, minced ginger, minced garlic, and sugar to make the dressing. Mix well, and set aside.
Cooking steps:
Simmer the chicken thigh (ask your local butcher to debone it for you) in a pot of water over medium heat. Add ginger, whole scallions, Shaoxing wine, and salt. Cover the pot with a slightly ajar lid and cook for 20–25 minutes until the chicken is cooked through.
While the chicken is cooking, roast the peanuts in a pan until fragrant. Transfer them to a plate, and toast the sesame seeds. Once they are toasted, transfer them to a bowl. Finally, toast the Sichuan peppercorns and transfer them to another bowl.
Remove the skin from the peanuts and roughly crush them along with the sesame seeds and Sichuan peppercorns using a mortar and pestle. Set aside.
Once the chicken is cooked, transfer it to an ice bath to cool for 5 minutes. Then, slice the chicken into 1/4-inch pieces and place them in a bowl or deep plate.
Add 1/2 cup of chicken stock to the dressing and mix well. Pour the dressing over the sliced chicken and add the crushed peanuts, sesame seeds, and Sichuan peppercorn mixture.
Sprinkle with scallions, and serve.

If you're wondering

Can I use chicken breast instead of chicken leg quarters?

Certainly, you can opt for chicken breast instead of chicken thighs if you prefer. However, bear in mind that chicken breast may require slightly less cooking time, typically around 15-20 minutes, to ensure it’s fully cooked but still moist. Be cautious not to overcook it to avoid dryness. While chicken breasts are leaner, they may offer a slightly less robust flavor compared to chicken thighs, which contain more fat and tend to be juicier.

How can I tell if the chicken is cooked through?

You can tell if the chicken is cooked through by checking its internal temperature with a meat thermometer. It should register at least 165°F (75°C). Alternatively, you can cut into the thickest part of the chicken; if the juices run clear and there is no pinkness, it’s cooked.

What can I do with the leftover chicken stock?

You can repurpose any leftover chicken stock as a flavorful base for various dishes like soups, stews, or sauces. Additionally, it serves as an excellent medium for poaching vegetables, infusing them with rich chicken flavor.

Can I use pre-made chili oil?

Sure, store-bought chili oil is a suitable option for this recipe, offering convenience and ease of use. While homemade chili oil boasts freshness and intense flavor, the bottled variety provides a convenient alternative. However, note that the intensity of flavor and spiciness may vary among different brands. Adjust the quantity of pre-made chili oil used in the dressing according to your taste preferences.

Can I use a different nut instead of peanuts?

Peanuts are a traditional choice for topping Sichuan Saliva Chicken, but feel free to experiment with alternatives such as cashews, almonds, or walnuts if you have a preference or allergy.

Can I make the dressing in advance?

Yes, you can prepare the dressing ahead of time and store it in an airtight container in the refrigerator for 2-3 days. Before using, let the dressing come to room temperature and whisk it well to ensure proper consistency. Note that the chili oil may solidify when refrigerated, so whisking helps to blend it back in.