🍽️ How to Make Koushui Ji (Mouthwatering Chicken)

🐔 Ingredients

• 1 whole chicken (about 1.2kg)
• 2 slices ginger
• 2 green onions
• 2 tablespoons cooking wine
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorn oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped, for garnish)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 1 tablespoon roasted peanuts (crushed)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Chicken: Choose a fresh, high-quality whole chicken (about 1.2kg) for the best texture and flavor. Look for chicken with firm, pinkish skin and no unpleasant odor. Rinse the chicken thoroughly under cold running water, paying special attention to the cavity and any residual blood or feathers. Remove any visible fat or leftover pinfeathers. For extra cleanliness, rub the skin with a small amount of salt and rinse again. Place the cleaned chicken in a large pot and cover with enough cold water to submerge it completely. Add ginger slices, green onions, and cooking wine to the pot—these aromatics help eliminate any gamey smell and infuse the meat with subtle fragrance. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface for a clear broth. Simmer the chicken for 30–40 minutes, depending on size and age. To check doneness, pierce the thickest part of the thigh with a chopstick or knife—clear juices indicate it is cooked. If you have a meat thermometer, the internal temperature should reach 75°C (167°F). Once cooked, carefully remove the chicken and immediately plunge it into an ice bath or rinse under cold water to stop the cooking process and firm up the skin. Let the chicken cool completely to retain juiciness. Once cooled, chop into bite-sized pieces using a sharp cleaver, taking care to keep the skin intact for presentation.

2. Assessing Maturity and Doneness: Mature chicken will have firmer meat and a richer, more pronounced flavor, while younger chicken is more tender and delicate. If you prefer a softer texture, select a younger bird. To judge doneness, the meat should be opaque, the juices clear, and the skin should not tear easily when cut. Overcooked chicken will be dry and stringy, so monitor closely. If unsure, always use a thermometer for accuracy. Allow the chicken to rest before chopping to keep the meat moist.

3. Preparing the Garnish: While the chicken is cooling, prepare the garnishes. Lightly toast the roasted peanuts in a dry pan for extra aroma, then crush them coarsely with a rolling pin or knife. Wash and finely chop the green onions, separating the white and green parts if desired for color contrast. Set aside the garnishes until serving.

4. Making the Sauce: In a mixing bowl, combine chili oil, Sichuan peppercorn oil, minced garlic, minced ginger, soy sauce, vinegar, sugar, and salt. The chili oil provides heat and vibrant color, while the peppercorn oil adds the signature numbing sensation. Adjust the proportions to suit your taste—add more chili oil for extra spice, or more sugar and vinegar for balance. Mix well until the sauce is aromatic and all ingredients are fully dissolved. For a smoother sauce, let it sit for 10 minutes to allow flavors to meld.

5. Arranging and Dressing the Chicken: Arrange the chopped chicken pieces neatly on a serving plate, skin side up for the best appearance. Pour the prepared sauce evenly over the chicken, ensuring all pieces are coated. For deeper flavor, let the chicken sit in the sauce for 10–15 minutes before serving, allowing the meat to absorb the seasonings.

6. Finishing Touches and Serving: Just before serving, sprinkle sesame seeds, crushed peanuts, and chopped green onions over the top. For extra freshness, you can add a few sprigs of cilantro. Serve the dish chilled or at room temperature for the most authentic experience. Koushui Ji is best enjoyed as a cold appetizer, especially in warm weather.

7. Tips for Success:

   • Always poach the chicken gently; rapid boiling will toughen the meat.
   • Let the chicken cool fully before chopping to keep the meat juicy and the skin intact.
   • Adjust chili oil and peppercorn oil for your preferred level of spice and numbing effect.
   • Prepare the dish a few hours in advance and refrigerate to allow flavors to deepen.
   • Use a sharp cleaver for clean cuts and attractive presentation.
   • If you prefer a lighter sauce, reduce the amount of chili oil and increase vinegar for a tangier flavor.

8. Troubleshooting: If the chicken is dry, reduce cooking time or check the simmering temperature next time. If the sauce is too spicy, add more sugar or vinegar to balance. For a milder dish, reduce chili oil and peppercorn oil. If the chicken is bland, let it soak longer in the sauce or add a pinch more salt.

9. Food Safety: Cool cooked chicken quickly and refrigerate promptly if not serving immediately. Always use clean utensils and cutting boards to avoid cross-contamination, especially between raw and cooked ingredients. Discard any leftovers that have been at room temperature for more than two hours.

By following these expanded steps, you will create a mouthwatering Koushui Ji with tender, juicy chicken and a bold, aromatic sauce. Careful attention to ingredient preparation, cooking technique, and sauce composition ensures an authentic Sichuan flavor profile and a visually appealing dish.

💡 Tips

• Poach the chicken gently for the most tender texture.
• Let the chicken cool fully before chopping to keep the meat juicy.
• Adjust chili oil and peppercorn oil for desired spice and numbing effect.
• Prepare in advance for deeper flavor.
• Serve as a cold appetizer.