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saliva chicken (kou shui ji)

May 1, 2020

NO, there is NO spit in this!

“Mouthwatering” and “saliva” definitely don’t have the same connotation in English.

Literal translations are great.

Don’t be turned off by the name. Call it MOUTHWATERING CHICKEN if you prefer. If you like the combination of savory, sweet, sour, and spicy in your Chinese food, this is DEFINITELY a recipe to try!

Without a doubt my new favorite chicken salad…. and NO mayonnaise! Adding this to my “rotation” tag! Thanks to the mala market for this fantastic recipe.

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2 pounds chicken breasts or thighs
1 tablespoon Shaoxing rice wine
2 tablespoons grated ginger
1 teaspoon kosher salt
chili oil (with lots of flakes)**
4 tablespoons chicken juices from steaming, cooled
3 tablespoons Zhenjiang rice vinegar
2 tablespoons sugar
2 tablespoons Chinese soy sauce
2 teaspoons Chinese sesame paste
2 teaspoons sesame oil
2 teaspoons Sichuan pepper oil
1/4 teaspoon freshly ground Sichuan pepper (see note)
Garnish of crushed roasted peanuts, roasted sesame seeds and scallion

– Prepare chicken however you like. Traditionally, you would pour Shaoxing wine, grated ginger, and salt over the chicken, and steam for thirty minutes. (I reseasoned my cast iron, so I roasted it on super high heat with Shaoxing wine.)

– Mix together the ingredients for the sauce: chili oil with flakes, chicken juices, vinegar, sugar, soy sauce, sesame paste, sesame oil, Sichuan pepper oil and ground Sichuan pepper. Taste and adjust if needed.

– Pour sauce over cold chicken. I served this with Chinese style rice noodles, like a cold chicken and pasta salad.

** quantity of chili oil depends heavily on how spicy your batch is! If you’re using a mild chili oil from a bottle, you could probably add the half-cup this recipe initially called for. I used my own extremely spicy homemade chili oil, and a quarter-cup was more than sufficient!

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another winning recipe from the mala market (and adapted by siggi at friedsig)

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Something about the toasted sesame paste combined with chili oil and Sichuan peppercorns is… well… mouthwatering. Literally. My mouth is watering just thinking about it…

Chicken salads are great for so many reasons. Great for meal prep – it keeps well in the fridge, and travels well to work or school. Chicken is a very affordable source of protein. & my favorite reason – chicken salads are SO adaptable. Mayo, plain yogurt, leftover vinaigrette, chili oil…. dried or fresh fruit… seeds, nuts… a great way to use up the last pinch of something in your pantry. Plus, who doesn’t love having a backup meal in your fridge for those days you suddenly realize you only have twenty minutes before you have to leave the house?

If you prefer a more American style chicken salad, can I recommend this extremely popular and healthy chicken salad with spinach, apple, and dill?

If you hate healthy, this honey mustard chicken salad is just like the one from the deli section of the grocery store!

If you’re dairy-free, but don’t like chili oil, try this dairy-free coconut lime cilantro chicken salad: extremely creamy and rich, and very popular with my friends’ kids!

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