{"id":14879,"date":"2024-08-22T08:34:00","date_gmt":"2024-08-22T12:34:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=14879"},"modified":"2024-08-22T16:45:13","modified_gmt":"2024-08-22T20:45:13","slug":"saliva-chicken","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/saliva-chicken\/","title":{"rendered":"Saliva Chicken (\u53e3\u6c34\u9e21, Sichuan Chicken in Red Oil Sauce)"},"content":{"rendered":"\n

Experience the authentic flavors of Sichuan cuisine with this mouth-watering recipe for saliva chicken. The dish features tender juicy chicken smothered in a rich and spicy sauce that is bursting with umami, just like the one served in China.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

What is saliva chicken<\/h2>\n\n\n\n

Saliva Chicken, known as “\u53e3\u6c34\u9e21” (Kou Shui Ji) in Chinese, is a popular dish in Sichuan cuisine<\/a>. The literal translation of its name might sound unusual to non-Chinese speakers. But in fact, the Chinese dish name means \u201cmouth-watering chicken\u201d, which is a more proper name for this famous dish.<\/p>\n\n\n\n

Saliva chicken is highly regarded for its flavor and complexity. The dish is typically made by poaching chicken, usually a whole chicken or chicken thighs. The chicken is then cooled and cut into bite-sized pieces, then drenched in a spicy, numbing, and flavorful sauce that is savory and full of umami. The sauce wakes up your senses and makes you crave for more. If you\u2019ve tried the dish before and want to replicate that ultra-rich flavor at home, you\u2019ve come to the right place!<\/p>\n\n\n\n

\"\u53e3\u6c34\u9e21\"<\/figure>\n\n\n\n

Ingredients for saliva chicken<\/h2>\n\n\n\n

Chili oil (\u8fa3\u6912\u6cb9)<\/h3>\n\n\n\n

The key ingredient in the dish is chili oil, which gives the dish its vibrant red color and spicy taste.<\/p>\n\n\n\n

If possible, I highly recommend making chili oil at home. The homemade version<\/a> is way more fragrant, fresh, and bursting with flavor. Don\u2019t worry about it making your dish too spicy. If you choose the proper Chinese chili pepper flakes<\/a>, the recipe makes an aromatic oil that is less spicy and more flavorful.<\/p>\n\n\n\n

If you do not want to make chili oil at home, definitely check out the chili crisp oil by the Mala Market<\/a>. Their chili oils are made in Sichuan in small batches and are very fresh. It will give your saliva chicken that authentic taste you\u2019re looking for.<\/p>\n\n\n\n

Sichuan peppercorns (\u82b1\u6912)<\/h3>\n\n\n\n

Sichuan peppercorn (the red type) is another key ingredient commonly used in Sichuan cuisine. It does not taste spicy and has a citrusy taste with a numbing tingling sensation when you chew on it. It\u2019s the secret to adding aroma to your dish that no other ingredient can replace. <\/p>\n\n\n\n

You can purchase Sichuan peppercorns at Asian grocery stores, but I highly recommend these premium fresh ones from The Mala Market<\/a>.<\/p>\n\n\n\n

Authentic saliva chicken often uses a small touch of green Sichuan peppercorn oil for another layer of flavor. Like the red Sichuan peppercorns, the green peppercorns also give you a numbing sensation with a grassy undertone. I love the Green Peppercorn Oil by 50 Hertz<\/a>. But feel free to skip this if you don\u2019t have it on hand.<\/p>\n\n\n\n

Chinese sesame paste (\u829d\u9ebb\u9171)<\/h3>\n\n\n\n

Chinese sesame paste gives the sauce its creamy texture and a nutty taste. Different from tahini, Chinese sesame paste uses roasted white sesame seeds for a warmer taste and a darker color. When you purchase sesame paste, try to find the type that uses 100% sesame seeds<\/a>. It tastes better than the ones using both sesame seeds and peanuts. <\/p>\n\n\n\n

If you do not have this ingredient, the best alternative is unsalted natural peanut butter.<\/p>\n\n\n\n

\n
\n
\"Basic<\/figure>\n<\/div>\n\n\n\n
\n
\"Sichuan<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Other important ingredients<\/h3>\n\n\n\n

The other important ingredients include:<\/p>\n\n\n\n