Saliva Chicken (Simplified Chinese: 口水鸡; Traditional Chinese: 口水雞; Pinyin: kǒu shuǐ jī;) is a dish with Sichuan characteristics of Han majority belongs to cool dish of Sichuan cuisine with richness of seasoning condiments, integrates spicy, freshness, fragrance and tenderness. The soup used for cooking the chicken is well investigated and needs accurately use, which can extremely keep the soluble protein of the chicken, improve the freshness of chicken and braised with its special aromatic style and taste. Saliva Chicken is also called "Mouth-watering chicken", "Steamed chicken with chili sauce".
Seasoning is focused with rich condiments, integrates spicy, freshness, fragrance and tenderness.
Simplified Chinese: 口水鸡;
Traditional Chinese: 口水雞;
Pinyin: kǒu shuǐ jī;
Calories (kcal) 160.18(Per 100 grams)
Carbohydrate (g) 4.11(Per 100 grams)
Fat (g) 8.62(Per 100 grams)
Protein (g) 17.74(Per 100 grams)
Cellulose (g) 1.20(Per 100 grams)
Saliva Chicken (Kou Shui Ji) is estimated to be 160 kcal per 100 grams of calories.
“Saliva Chicken” sounds not decent and makes you think of saliva. This name is from “Libo Song(賟波曲)” of Guo Moruo, when he was young he ever ate “Boiled chicken” in his hometown Sichuan. He always drooling when thinking of the “Boiled chicken” with red chili oil and white chicken nuggets. Currently the famous “Saliva Chicken” is named with the word “Saliva”.
The reason why this dish is called Saliva Chicken is a lot of prickly ash is added in, and you will feel numb of mouth and water flows out unconsciously after eating it.
The quality of chicken meat protein is higher and the fat content is lower. In addition, chicken protein is rich in all the essential amino acids which are comparable with that in egg and milk. So, it is a good protein source which is easily absorbed and utilized helps improve body strength and strengthen body.
Clean the chicken and cut into nuggets.
Put onions segments, ginger slice and cooking wine in a pot when the water is boiling.
Stew the chicken in boiling water for 10 minutes.
Remove the chicken out and put in cool water, the water with ice is the best option.
Add oil in a pot, when the oil is medium heat, put in smashed onion, ginger and garlic until fragrance, and then turn off the fire. Pour it into chili powder and get the red oil by bleeding the supernatant.
Take the chicken out from ice water and bleed it dry, cut into small nuggets, and put in a plate.
Evenly mix 2 spoons of red oil with soya sauce, sugar, salt and vinegar and serve after pouring it on the chicken.
1.Whether the meat of chicken is elastic and tenderness depends on the body weight of chicken. Normally, 1 kg chicken is selected Three-yellow chicken or Spring chicken. The chicken should be completely cleaned after being slaughtered; otherwise the chicken meat may turn black color.
2.Mouth taste depends on stewing duration.