Name: Kou Shui Ji (Mouthwatering Chicken)
Total time: 1 h 15 min
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 4 (5- to 7-ounce) bone-in chicken thighs, trimmed; Table salt for poaching chicken; ⅓ cup vegetable oil; 1 (½-inch) piece ginger, peeled and smashed; 1 garlic clove, smashed and peeled; 3 tablespoons Sichuan chili powder; 2 tablespoons soy sauce; 1 tablespoon Chinese black vinegar; 1 tablespoon toasted sesame oil; 2 teaspoons sugar; 2 teaspoons Sichuan peppercorns, toasted and ground; 2 tablespoons fresh cilantro leaves; 1 scallion, green part only, sliced thin; 1 teaspoon toasted sesame seeds

Why This Recipe Works

Mouthwatering chicken is a Sichuan dish that is served at room temperature or cold as an appetizer. Our version uses skin-on deboned chicken thighs that we poached very gently by turning off the heat once the poaching liquid was bubbling. We then let the thighs cool to allow the skin to firm up. In the meantime, we made the sauce, which starts with a homemade chili oil that we prepared by infusing ginger, garlic, and Sichuan chili powder into vegetable oil. We strained the oil and combined it with soy sauce, Chinese black vinegar, sesame oil, and toasted and crushed Sichuan peppercorns. (Both the chicken and the sauce can be held in the refrigerator for up to three days.) At serving time, we sliced the chicken, poured the chili oil to pool around the chicken, and scattered colorful garnishes on top. Then we used chopsticks to grab a slice and dip it in the vibrant, aromatic sauce for a mouthwatering bite.

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Before You Begin

Gochugaru (Korean red pepper flakes) are a good alternative if Sichuan chili powder is unavailable. Serve cold or at room temperature.

Instructions

Place 1 chicken thigh skin side down on cutting board. Using sharp paring knife, cut slit along length of thigh bone to expose bone. Using tip of knife, cut meat from bone. Slip knife under bone to separate bone from meat. Discard bone and trim any remaining cartilage from thigh. Repeat with remaining thighs.

Whisk 4 quarts cool water with 3 tablespoons salt in large Dutch oven until salt is dissolved. Arrange chicken, skin side up, in steamer basket in even layer, tucking thinner portions of meat under itself to form well-rounded thighs. Submerge steamer basket in pot. Cover and heat over medium-high heat, stirring occasionally to even out hot spots, until water begins to simmer, 15 to 20 minutes. Turn off heat, remove pot from burner, and let stand, covered, until chicken registers 175 degrees, 5 to 10 minutes. Transfer chicken, skin side up, to cutting board and let cool while preparing dressing. (Chicken can be refrigerated for up to 24 hours.)

Combine vegetable oil, ginger, and garlic in bowl. Microwave until oil is hot and bubbling, about 2 minutes. Stir in chili powder, then let cool for 10 minutes. Strain oil mixture through fine-mesh strainer set over large bowl; discard solids. Whisk soy sauce, vinegar, sesame oil, sugar, and peppercorns into strained oil. (Sauce can be refrigerated for up to 24 hours.)

Slice chicken crosswise ½ inch thick. Transfer chicken skin side up to shallow serving dish. Pour sauce over chicken. Sprinkle with cilantro, scallion, and sesame seeds. Serve.