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How to Make Mouth-Watering Chicken

Mouth-Watering Chicken

Mouth-Watering Chicken (Cold Dish): In the sweltering summer heat, hot dishes can be hard to swallow, yet you still crave meat. Apart from Mouth-Watering Chicken, it's hard to think of a better meat dish suitable for summer. The chicken, coated in vibrant red chili oil, is bright and appetizing, with a cool, bouncy texture, and a fresh, non-greasy flavor. It is undoubtedly a rice killer for summer! (Note: There are various ways to prepare Mouth-Watering Chicken; contributions are welcome.)

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Half a chicken
  • Chili powder
  • Sichuan peppercorns
  • Peanuts
  • Green onions, ginger, and garlic
  • Sichuan peppercorns
  • White sugar
  • Light soy sauce
  • Vinegar
  • MSG

Measurements

Per serving:

  • Cooking oil 20ml
  • Chicken Half a chicken (500g)
  • Chili powder 20g
  • Sichuan peppercorns 30 pieces (20g)
  • Peanuts 10 pieces (30g)
  • Green onions 2 stalks (50g)
  • Ginger 1 small piece (20g)
  • Garlic 2 cloves (10g)
  • White sugar 5g
  • Light soy sauce 5ml
  • Vinegar 5ml
  • MSG 5g
  • Ground Sichuan peppercorn 5g
  • Cilantro 5g

Instructions

  • Slice the ginger; set aside 1 stalk of green onion and 15 Sichuan peppercorns.
  • Wash the chicken, place it in a pot, cover with water, and add the ginger slices, green onion, and Sichuan peppercorns. Bring to a boil over high heat.
  • Once boiling, reduce to medium-low heat and cook for 20 minutes, then turn off the heat.
  • Remove the chicken and place it in ice water until completely cooled.
  • Take out the chicken, cut it into pieces, and arrange them on a plate for later use.
  • Heat the pot over low heat, add the peanuts, and roast until the skins crack. (Be sure to stir frequently to prevent burning.)
  • Cut one green onion into segments, crush the garlic into minced pieces, use 15 Sichuan peppercorns, and peel and chop the peanuts.
  • Heat the oil in the pot, add the green onion segments, Sichuan peppercorns, and half of the minced garlic, and stir-fry until fragrant.
  • When the oil reaches 80% heat, turn off the heat and strain the hot oil.
  • Pour the hot oil into a bowl containing the chili powder, stir, and strain out the red chili oil.
  • Add the remaining minced garlic, light soy sauce, vinegar, salt, MSG, sugar, sesame oil, and ground Sichuan peppercorn to the red chili oil. Mix well and let cool.
  • Sprinkle chopped peanuts over the chicken, drizzle the red chili oil over the cut chicken, and garnish with cilantro. Serve.

Additional Content

  • The second method for Mouth-Watering Chicken is pending update.
  • If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.