Koushuiji - Sichuan spicy 'mouth watering' chicken (口水鸡)
ฝัง
- เผยแพร่เมื่อ 26 พ.ย. 2024
- Koushuiji, a.k.a. 'Mouth-watering chicken' or 'Saliva chicken'! A classic dish from the hongyou flavor profile, this dish is a good way to use up some Sichuan chili oil if you got a bottle lying around your fridge.
There's a number of different varieties of this dish, we're doing the classic kind that goes heavy on the chili oil. Really tasty and if you don't feel like chopping up a whole chicken feel free to use this sauce with whatever poached chicken you got.
Full, written recipe over here on /r/cooking:
/ recipe_koushuiji_sichu...
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
The Patreon link seems to be gone, so here are the ingredients :
Young rooster - 1.00 to 1.5kg
Poach in 10 pints of water
Add seasoning
1 x leek cut in sections
2 inches ginger in slices
50g chili
2 tsp Sichuan peppercorns
Salt - 50g
Add Tumeric - I tsp
Bring to boil. At heavy simmer, add in the chicken and put to low heat.
Let chicken cook to 65C , takes 14 mins
Then shut off heat, leave in the water for up to 14 mins more.
Sauce:
7 parts Chili Oil (From other recipe)
3 parts seasoned soy sauce
3 parts garlic ginger water
1 part sesame oil
1. seasoned soy sauce
10 parts light soy sauce (6 tbsp)
3 tbsp sugar
½ tbsp dark soy sauce
1 tsp salt
1 tsp MSG
Cook on low heat till it all dissolved
2. Ginger water:
1 inch ginger
3 cloves garlic
Rough chop
Sit in boiling water
Rest for 10 mins, strain into the sauce
3. Chili Oil:
Have to add sichuan peppercorns
If using their oil recipe, add ½ tbsp. of Sichuan pepper corns
Dry heat in a wok over low heat till oil comes out
Then grind into a powder
Add into chili oil
Mix all together!
Take chicken and put in ice water batch for 5 mins
Anybody who hasn't tried this style of cooking chicken meat should definitely give this a shot, this comes out way more juicy and flavorful than out of an oven or pan, another great dish that prepares chicken in a similar manner would be Hainanese Chicken Rice. Cooked chicken also really highlights the quality of the meat, so you should definitely spend some cash at your local butcher instead of the supermarket.
Thanks for last week's video by the way, it was exactly what I had in mind and I loved it. That scallion oil is also really versatile beyond just that 1 dish and I'm sure this dish will find it's way into my lazy dishes rotation. Good stuff!
I love hainanese chicken rice. Thats why I wanna try this out too. I will start making it right now.
It depend how you roast axchicken en the most importan no large industrian chicken farm
US pints or UK pints? Because this is why liters are so handy: there's only one kind.
Well, if we think about it, it's likely that these are Americans who've lived in China, so they are referring to what is colloquial to them. I would place a wager that it's US pints.
@@alanlevitt4663 they are currently living in China. As they mention at least twice in this video xD
I'd wager American pints, too. If only because I believe that's the default unless otherwise specified or implied by cultural context.
He doesn't sound British 😂
@@alanlevitt4663 Given the British historical presence in China, I have zero reason to assume that when a measuring cup says "pint", it means a US pint rather than a UK pint, hence the question. Even if half the couple's from the US, you call out what you use on a daily basis, not what you grew up with?
The American pint is 0,473 l and the British pint is 0,568 l which is roughly a half liter in both cases.
And he considered "roughly" 10 pints of cooking water.
Maybe you just could use both measures or just 5,0 l as well!
So right, here's the video I was talking about: th-cam.com/video/xpzRHclVsKA/w-d-xo.htmlm11s He's speaking Minnanese, but you should be able to get the general idea.
He's doing a big chicken though, so a couple differences if you're watching that video. (1) At 2:46 he cuts around the spine of the chicken for the back pieces (2) At 3:28 he debones the breast (3) At 4:17 he separates some of the boneless thigh from the drumstick.
Chopping a chicken in this style definitely take some skill! There’s a reason why traditionally if you’re working as a line cook in a Chinese restaurant you need years of experience at the vegetable station before they start to trust you with chopping meat ;)
Great video! I grew up in Taiwan so I can understand Taiwanese, but the authentic Szechuan cooking techniques is a bid of a mystery until your videos. I especially like the in-depth details you showed around all the components of the sauce. Thank you!
Cheers! Yeah only knowing Mandarin I could only get the gist of what he was saying, but I felt the demonstration of that video was quite clear.
Yap, he's a celebrity chef of sorts in Taiwan who appeals to the "auntie" demographic :) But ya, he's pretty much describing what he was doing in that video. so very much self explanatory.
Great video! Very interesting to see the culinary traditions of China as thoroughly as this channel does, thanks!
Wow this was super delicious and really easy to make. The flavour is quite unique and I love the idea of the 2 layer sauce.
theres a food court in a chinese supermarket i go to in Georgia, and they sell some of the best koushuiji, and I've always wanted to create this recipe myself. Thank you so much!
When using a cleaver to chop bone, place the cleaver where you want to cut, then hit the spine with a rubber mallet. A lot more precise and less dangerous. There were a few moments that I thought you would lose fingers.
Used to eat this fish in Asia, but there were a lot of bone fragments introduced by chopping.
Oh man! I made this and it's fantastic, thank you! But I became a rocket when the time to let it out arrived! I was singing Adele's "I set Fire to the Rain" (in this case to my bathroom)
why am I binging this channel when I can't even eat spicy foods. XD
We've got Cantonese stuff too! :)
@@ChineseCookingDemystified Oh I know, I tore right through that playlist. >:D (I'm new to cooking so this is great for learning to pan-fry literally everything)
I use to be the same way. The flavor of the food was enough for me to ignore the "spice." And I got used to the spiciness over time. Suffer.... it's worth it lol.
dislike cuz u use bing
Oh hey, a Demystified recipe I actually have the ingredients for. Been meaning to make a new batch of hot oil.
How was it in the end?
Made this just now. Replaced the sesame seeds with crushed peanuts, though. It was really damn good, definitely give it a shot if you're on the fence!
I had this at a szechuanese noodle bar a couple years back, called saliva chicken and topped with peanuts.
Wonderful dish, terrible name.
Great recipe: just cooked it, turned out to be delicious. I love Chinese cuisine
My favourite time of the week. Tuesday Afternoon (where I am), and a new CCD recipe out :)
You're Australia-based if I remember correctly?
Yup. Walking distance from Sydney's Chinatown. Might have to head out tonight and find a place that will make me some of this :-P~
Nice, bet you got a decent selection of Asian markets over that way too. I know sarcasmo57 was complaining about the shortage of stuff available in Brisbane ;)
Definitely true. I've spent time in Brisbane, there is a substantial Chinese community there, but they're way out of town (Sunnybank).
"...and optionally, garnish with a totally superfluous piece of cilantro." Bahaha! Cracked me up! :-)
A lot of restaurants do it, but the recipe doesn't really have cilantro in it. Pure decoration, which I remove as soon as I see the dish.
i was a chef for 15 years here in canada. It was so strange for me to see the neck and head attached to the chicken. My parents raised chicken so I'm not naive to the reality of where the meat comes from but it was a little bit of a shock to see it like that lol
I, too, wouldn't like to see a chicken head on a plate.
全鸡全鸭 means something full, whole, it has some psychological connection with family reunion as a whole, such as in Chinese new year
I just love learning new techniques and Traditional Chinese food is full of of them. Ideas that you never run across in western style cooking. Garlic ginger water ? using that in other places.
The chili oil looks so delicious 😋
was totally expecting "so to make mouth watering chicken you need mouth water" at the beginning
ate this dish today at a hole in the wall in Chengdu. looked the same except it was sliced thinly, and it tasted fantastic.
That looks delicious! Thank you for sharing!
Cheers! Thank you for liking :)
So good. The chilli oil is great, one of my favorite condiments and so much better home made with caiziyou
I'm so glad I found your channel, I've made 3 of your dishes already! I'd love more recipes using the homemade chili oil - which I've now got a lot of. 😉 Thanks for all the great videos!
Yeah, Sichuan food uses a lot of chili oil. Besides dishes, you can always toss it in your salad or noodles. We do that all the time. :)
Don't you love the IKEA 365+ pots? ;)
I certainly love your videos and I love Sichuan food. Thank you for sharing bthis stuff with us.
Amazing recipe! Good chili oil and a descent chicken makes all the difference. The leftovers in a cold noodle salad or summer roll make the effort to get this right worth it!!
Yeah, I actully shred the chicken and make it into a sald quite often when we're making this dish :)
Just made it this evening. Followed your instructions on hongyou as well. Deelish! Perfect for a hot summer day.
Awesome, glad it came out well! I know the hongyou can be intimidating for some folks :)
Looks interesting, but for some reason it brings to mind Indonesian friends from almost 40 yrs ago. They told me when they prepared a rice table for special occasions they always had two giants mounds of red rice. One marked American, the other Indonesian. The difference? The Indonesian pile was colored by the 20 or so hot chili and the American by 1 chili and food coloring. 😈 I kept waiting for the "American" version here too. 😉
Haha so long as you use a good chili oil this dish'll definitely have a strong kick. Though something I will say is that Sichuan food is kinda like Mexican food in that you're usually not climbing to dizzying heights on the scoville scale or anything (well, with a few exceptions... notably Chongqing hotpot lol). This dish should be 'spicy', think like the level of the 5th or 6th wing on Hot Ones if you watch that YT show.
Compared to Sichuan food, I think the Indo food I've eaten in Sumatra was a bit hotter!
It looks fantastic, can't wait to try it out. Thanks
Where is the link to the professional chicken-cutting video?
I’m going to experiment trying the first step sous vide. Will grind up the ingredients into a paste, add some water, and go for two hours at 145°.
hi guys, just made this recipe and it was delicious!!! I was just wondering, is there any way to use the leftover stock that I made by cooking the chicken? Seems like a waste to pour it away...thanks for the great video! Cheers, M
Cook white rice in the leftover stock.
I make hotpot with it
My mom had the exact same bowl growing up 😂
Looks greeeeeat! I would suggest toss in some Sichuan pepper corn oil (藤椒油). That's simply because I hate the numb feeling on your tongue when you accidentally chew the proper Sichuan pepper corn haha. So substituting it with Sichuan pepper corn oil is my take on it.
Haha yeah we're big believers of grinding the peppercorns into powder for that very reason. I know a lot of homecooks and restaurants just toss the whole peppercorns in, but we generally try to avoid that (IIRC Dapanji was the only recipe where we've used the whole peppercorns).
We haven't really played around with the peppercorn oil honestly. I'll have to give it a try sometime, always see it at the market.
It's quite concentrated so I'd say a little bit goes a long way. (I ended up using too much of it and my dish came out bitter haha)
Looks great! Where did you get that lovely Chinese cleaver?
Just at our local market! I've been totally converted into the Chinese chef's knives... way less wrist motion. You can find that style of knife on Amazon under the name "vegetable cleaver".
How do you eat that with all the bones still in?
I love your videos! Could you please do 清湯牛腩面 one episode please? :D
Is there anything you can use the leftover water for? Like what would it work well with?
I love this. Is so delicious 😋
Thank you for hiding the head at the end
I would add if you are a Brit you can get excellent cold pressed rape seed oils in the UK. The swap is really good 👍 keeps that distinct yellow color and the taste is very similar.
Thank you for the recipe! 🙂 May I know if I can use lemon juice instead of Chinese vinegar?
Balsamic vinegar is a fairly close substitute lemon juice is too sour
Did you say 14 or 40 minutes for the chicken in the water?
Thanks
Great video as always, I can't wait to give it a try on the weekend. One dish I would love to see a recipe for is 夫妻肺片 (Husband and Wife beef). I have tried to make it at home a few times using English online recipes, but it has never reached the taste of a good restaurant.
Hi love your videos! Is szechuan food the same with the same chili oil vinegar sauce? Looking for couples beef recipe. IM not sure what it is called in chinese.
It just wouldn't be the same without the totally superfluous piece of cilantro.
I don't see the link to the video you mentioned of the proffessional butcher/chef. did you forget to pin it to the top?
It's in the pinned comment :) th-cam.com/video/xpzRHclVsKA/w-d-xo.htmlm11s
Looks good
Lol the chopping had my dying lol. I’m shit at chopping cooked chicken too
Haha I thought it wasn't *that* bad when I was doing it, but when I was editing the video I was like 'damn, I'm like not qualified to teach people this'. Kinda like when you watch video of yourself playing a sport for the first time lol
You cut the chicken up well. The only advice I can give is "cut through the Vs". When you pull the wing away from the body, the " drummy" part of the wing makes a v with the body. Cut there. Same with the leg: the thigh makes a v with the body. Cut there. If you hold the chicken vent side up, the place where the back joins the ribs makes a v on either side. Cut through that and you'll cut the back off. If you want to separate the thigh from the leg, the joint males a v. If you want to divide the breasts into two halves, the rump end of the chicken has a v where the wishbone is. If you want to divide the wing into a drummy and a flatty, the joint makes a v. I don't think it's usual in Chinese cooking to break it down that far though. Love your videos.
There's a wonderful Sichuan restaurant I go to in Portland, ME. Among everything else, they do a wonderful ants climbing tree noodles. Could you show us how to make that? Thanks and keep the great vids coming!
Haha, that's a classic. We also got request from others for that dish. Gonna make it in the coming year. I alway like the name of it, lol.
It’s a great name.
Wondering how this could be done sous vide. I imagine cutting the salt would be appropriate.
Fantastic!!
Can you reuse the sauce or is it a one time thing?
mouthwatering indeed
2:30 and For Rodger! The weird uncle.
is there rust on the chopper knife?
its a sign of a good iron knife
so it's served cold?
Yep!
I notice the chicken head didn't make it into the thumbnail
What did you do with the broth
you can definitely drink it. but not like drink water drink if you know what im saying. but with the chillies maybe you can try or itll go down the sewer. thats how we do it here in china.
As a westener it always seems weird to me to just chop everything up instead of debone it. You know because chicken has alot of small bones.
You make complicated recipes seems a lot more simple
please do hong kong style portuguese baked chicken and potato rice please
Any use for the chicken poaching broth?
None that I can think of, it's a pretty salty mixture. If you're blanching other things for a meal and don't mind a twinge of yellow from the tumeric you could use that as blanching liquid I suppose.
Hate the dish's name but awesome recipe and representation from this video.
One of the more cringy translations, for sure haha.
Your translation is perfect but the original name for the dish is terrible. Who wants to order something called saliva chicken.
Haha I feel like it's closer to 'mouth watering' in meaning, though translated menus in China often butcher it. My favorite translation of the dish's 'slobber chicken'.
Though not that you mention it, the more I think about it the more I think the term 'mouth watering' is sorta gross and people should consider... other terms to describe food lol.
@@mugensamurai uhh, actually, 口水 in Chinese doesn't only mean saliva but it is also a prefix for a dish that has a chili-oil base.
Curiously, the people that use the phrase "good enough for government work" usually work for the government.
These are superdish
So much chillies to boil the chicken? Is it really really hot?
Nah, talked about this a bit in the reddit post. Chilis in the poaching liquid are mostly for fragrance (and also kinda optional) - not gunna get much capsicum transferred to the chicken flesh. This dish's still quite spicy, but it's all in the sauce :)
please make hong you chao shou
4:30 Gosh i thought you would cut your fingers D:
Americans be like, "MURDERER!"
"Haiiiiiiiyoooooooo that's some good chicken!" - Uncle Roger
UGHHH! I wish people would stop using these phonetic translation spellings (in this case "kǒu-shuǐ-jī") *masquerading* as English spellings that, imho, most English speakers would *never* come anywhere *close* to pronouncing as the OG language's pronunciation. I know it's the standard practice "but that don't mean it can't be better" (or was ever "good" to begin with). I say "masquerading" because it's literally taking the phonetic spelling (which has accent marks which, btw, by definition make them *not* English letters) and dropping the accent marks (in this case, resulting in "Kou Shui Ji"). *Most* English speakers would, imho, prolly pronounce "Kou Shui Ji" as "Koo" (as in "You") / "Kow" (as in "Thou" / "Cow") - "Swee" (as in "Sweet") - "Jye" (as in "Hi" / "Dye"). That is nowhere *near* the original Chinese pronunciation is much closer to how, imho, *most* English speakers would prolly pronounce "Koe" (as in "Toe" / "Doe") - "Sway" (as in, well, "Sway") - "Jee" (as in "Gee" or "Jeep")!
And to add insult to injury, the OG language speakers expect *English* speakers to, *when* speaking not their just language but also *English*, pronounce certain syllables *totally* different than how most *English* speakers *normally* pronounce them - to what? - match the pronunciation of letters that were based on phonetic or worse, *foreign* (e.g., from other European language alphabets) letters that were never *English* to begin with - or even *much* worse, e.g., with east Asian languages, never even had an *alphabet* (they have whole word *characters*!?)?!? This introduces unnecessary pronunciation exceptions which most agree make English one of the hardest languages to learn to speak.
who gives a fuck
Is the Sichuan peppercorn the one that numbs ones mouth?
Yep! That's right.
Kingjamescorona1: Be careful. It might also numb your mind :)
Gallons of water, inches of ginger, but grams of salt???
lol sorry... (1) I measure water for this sort of stuff using pint glasses. So 5L. I should use metric for that. (2) inches of ginger is like a rule of thumb. The amount would obviously also depend on how thick the ginger is... I use grams of ginger when the amount needs to be exact. 1 inch is about half the length of your thumb, two inches is the length of your thumb. The amount doesn't have to be exact here. (3) My kitchen scale's in grams, so that what I use for weight when I want precision.
I know I use this weird mix of imperial and metric. It's the result of growing up in the USA but spending my adult life outside of university in Asia. Maybe I should just start to throw in the Chinese system of measurement too just to REALLY throw people off :D
Master
Would this dish not be good with some cilantro ?
Sure, you can sprinkle some cilantro and even chopped toasted peanut on before serving. I also enjoy this version a lot.
Would you happen to know where this dish originates from or any background knowledge/significance/information on it?
It’s a Sichuan recipe
hello,
please do make Drunken Huang Wu Ji.
thank you mazu,
ETN...
Do you mean "drunken chicken"?
Nin HAO Ma?
it is like "Tao" to a "drunk chicken"...
then there are many paths to get a "chicken drunk".
therefore, when is a chicken drunk? OR when do you get a chicken drunk?
Huang is Wang.
Mo is Wu. Mo is also Mao
Ji is Gai.
"Wang Mo Gai" is "Huang Wu Ji" also "Huang Mao Ji"
"Drunken Emperor of Chicken"
ETN...
It seems "Wang Mo Gai" is the Cantonese for yellow hair chicken, so I think it is "drunken chicken", with a specific type of chicken.
Does the chicken head have meat on it? Or is it garnish?
Some people eat it, some people don't. Totally personal preference.
It's very delicious
nice vid, reminds me of making Hainanese Chicken. your knife looks a little bit rusted, you should try out a rust remover (they look like a pencil eraser).
Thanks, I'll check that out. Someday soon I think we'll also try upgrade our knifes to one of the nicer Japanese or Hong Kong brands.
As an aside, even though it's totally a Singapore dish, I wanna give Hainan Chicken Rice a go in the upcoming year. You think Singaporean-Chinese is close enough?
Chinese Cooking Demystified yeah, you can totally pull it off as Singaporean Chinese
Can you pls make a video for chop suey
Haha unfortunately we're not a very good resource for the Americanized stuff. We made a decision a while back to completely leave any sort of Chinese diaspora dish alone - whether it be American or SE Asian. Ultimately we gotta work with stuff we can test :)
But i though chop sueys origin is from china
Sure, kind of. Its name comes from an old Toishan dish that basically means a 'stir fry of scraps and leftovers'.
Ty. Youre so kind. Always giving time for all your subscribers.
😁😊😂
chinese food
😋
how are you supposed to eat this with all that chopped bone in there?
You just eat it omg and get rid of the bones on your own lol
The editing for this video was a bit jarring for me. But otherwise, good stuff!
Yeah, true, this wasn't a very good edit. I generally wanna keep the pace of the cuts rather consistent, but sometimes I prattle on a bit in the narration and find myself without a good corresponding visual.
Usually when Steph's cooking and I'm filming I have a bit more time to think things through in advance :)
Keep up the good work though!
Your channel has helped inspired me to cook for my upcoming Lunar New Year's Eve Reunion Dinner despite being the youngest in the family!
toasted sesame seeds should be brownish ... not white
Hahaha I wanna try this just so I can see if I can cut up a chicken like that lol... :)
It's kinda challenging, needs some practice, lol.
Mouth numbing deliciousness. I don't mind a bit of the picanté taste, but this would fry my circuits I fear, 😂.
Were the stores here to offer a literal "whole" chicken (head and feet still attached) I think most folks would complain. It's sad so few people know both where their food comes from or that it doesn't magically appear in a grocery store. We've removed ourselves so far from the food chain.
Now I'm not a huge meat lover. I actually love that the protein doesn't make up a huge portion of a chinese meal (of course this video excepted) and that protein isn't 80% of the meal, with a few veg carelessly thrown in as a second thought, as it tends to be here in North America. Some kids literally do not know that the beef they had for dinner comes from a cow!! We've renamed food to try to avoid the unpleasant fact that some food used to be alive.
I'm happy to see you showing that meat used to be alive and should be treated with respect. Thank you.
Jenn 💖 in Canada 🍁
renamed food to avoid unpleasant fact is used to be alive? Different names for meat and animal in English come from early middle ages were nobles eating the food were Normans and peasants were Anglo-saxons as far as I know. It was not intentional :D
Broadly correct - Anglo-Saxon peasants were raising the _cou_ while Norman aristocracy was eating the _bouef_
I gave a thumbs up but you lost me at 'head and neck' :)
Ok call me stupid but it looked like she ate the bones in the chicken ?
I could never eat anything with the head attatched, watching me, from the delicious sauce.
MSG!? I was liking your vid till you said that lol
For the people looking for measurements unless if it’s baking or dessert most of the time you just use your eyes
No I didn’t drop the steak in the sea no the steak isn’t raw *grow up*
👵
😂😂😂😂 It's not perfect, but Good for Government job.... 😂😂😂😂
جاوید ایران زمین، زنده باد آزادی it is a common saying in my state.
looked a little pink.
Yep, that's standard with Chinese poached chicken dishes. The chicken is safe to eat, always trust your instant read thermometer over your eyes :)
Chinese Cooking Demystified true.
Очень жаль что такого канала нет на русском языке.
TUR-mur-ick…