Kou Shui Chicken (口水鸡)

Instructions

1. 1Prepare the poaching liquid. Fill a pot large enough to hold the chicken in a single layer with about 1.5 L water. Add ginger slices, knotted scallions, Shaoxing wine, and 1 tbsp salt. Bring to a boil over high heat, then reduce to a gentle simmer.

   🔍 Look for Medium heat 约 3 分钟至微沸 · about 3 minutes to reach simmer

   Visual: 汤面间歇冒小泡，液体带着姜葱的香气Small bubbles break the surface intermittently; the liquid is lightly aromatic with ginger and scallion

   You know it's right when: 汤面微滚，非大沸Surface is gently agitated, not a rolling boil

2. 2Lower the chicken legs into the simmering liquid. Cover and poach for 12–15 minutes (for bone-in thighs) or 10–12 minutes (for boneless). Do not boil aggressively — a vigorous boil will tighten the meat and make it dry.

   🔍 Look for Medium-low 12–15 分钟 · 12–15 minutes

   Visual: 鸡皮呈不透明的白金色；最厚处用签子穿刺，流出清澈汁水Chicken skin turns opaque white-gold; juices run clear when the thickest part is pierced with a skewer

   You know it's right when: 内部温度达 74°C；汁水清澈不泛粉Internal temperature reaches 74°C / 165°F; juices run clear, not pink

3. 3Immediately transfer the cooked chicken to a bowl of ice water. Submerge completely and leave for at least 10 minutes — this shocks the skin into contracting, creating the signature gelatinous, bouncy texture. Leave until completely cool.

   🔍 Look for 冰水中 10–15 分钟 · 10–15 minutes in ice water

   Visual: 鸡皮饱满光滑，略带胶质光泽——热冲击后的收缩效果Chicken skin appears plump, smooth, and slightly gelatinous — a visible shrink-wrap effect from the thermal shock

   You know it's right when: 鸡肉中心已冷，鸡皮明显收紧Chicken is cold to the core; skin has tightened noticeably

4. 4Make the sauce. In a medium bowl, whisk together chili oil (with sediment), toasted ground Sichuan peppercorn, sesame oil, light soy sauce, Chinkiang vinegar, minced garlic, and sugar until the sugar dissolves. The sauce should be a deep red-orange, glossy, with a visible layer of chili oil on top.

   🔍 Look for

   Visual: 深红橙色液体，油亮光泽，悬浮辣椒碎和蒜末Deep red-orange liquid with a glossy sheen; tiny chili flakes and garlic bits suspended throughout

   You know it's right when: 糖完全溶解，质地均匀无颗粒Sugar is fully dissolved; the mixture is homogeneous with no grainy patches

5. 5Remove chicken from ice water and pat dry with paper towels. Cut into bite-sized pieces (about 2-inch chunks) on a cutting board — the bone can stay in for easier handling. Arrange on a serving platter and generously ladle the chili-sesame sauce over the top, ensuring every piece is coated. Sprinkle with crushed peanuts and sliced scallions. Serve immediately or chill for up to 2 hours for deeper flavor.

   🔍 Look for

   Visual: 盘中鸡块红油泛光，花生和葱花点缀出红绿对比Platter is glistening with red oil; peanuts and green scallion provide color contrast against the deep red chicken

   You know it's right when: 每块鸡都裹上红油，盘底有少量酱汁汇集Each piece has a visible coating of chili oil; the sauce pools slightly at the base of the platter