Chongqing Mouth-watering Chicken (重庆口水鸡) is a iconic Sichuan dish celebrated for its tender chicken, spicy-savory sauce, and aromatic numbing kick. Here’s a comprehensive guide to crafting this fiery delicacy.
Step 1: Prepare the Chicken
Start with 500g of boneless chicken breasts or thighs. Poach the chicken in boiling water with ginger, scallion, and a splash of rice wine for 15–20 minutes until cooked through. Immediately transfer to an ice bath to preserve tenderness and shred into bite-sized pieces.
Step 2: Craft the Signature Sauce
The magic lies in the sauce. Whisk together 3 tbsp soy sauce, 2 tbsp black vinegar, 1 tbsp sesame oil, 1 tbsp sugar, and 1 tbsp chili oil. Add minced garlic, ginger, and Sichuan peppercorn powder for depth. For extra heat, mix in 1–2 tbsp chili paste. Adjust seasoning to balance spicy, sour, and salty notes.
Step 3: Combine and Garnish
Pour the sauce over the chilled chicken, tossing gently. Let marinate for 10 minutes. Top with crushed peanuts, sesame seeds, chopped cilantro, and a sprinkle of Sichuan peppercorns for texture and aroma.
Serving Tip
Serve chilled or at room temperature as an appetizer or main dish. Pair with cold beer to tame the heat! This dish promises an explosion of flavors that embody Chongqing’s bold culinary spirit. Enjoy!
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