Poached Chicken in Sichuan Chili Oil 口水鸡kǒu shuǐ jī


This is one of those dishes that you crave from Sichuan restaurant, and now you can make it at home。

Serves 3-4,  

  • 700g   chicken thighs
  • 20g    ginger, thinly sliced
  • 30g           spring onion, roughly chopped
  • 3 tablespoon   Chinese cooking wine绍兴酒
  • 1400g  water (twice of the weight of the chicken)
  • 1 teaspoon     salt
  • 1 cup          ice
  • 1 teaspoon     sesame oil 香油
  • 2 tablespoon  light soy sauce 生抽
  • 2 tablespoon  rice vinegar (or white wine vinegar) 白醋
  • 2 tablespoon  Chinkiang vinegar(or balsamic vinegar )镇江香醋
  • 5 tablespoon  Sichuan chili oil (separate recipe) 红油
  • 1/2 teaspoon   sugar
  • 1 tablespoon   roasted peanuts, roughly chopped
  • 1 tablespoon   chopped Cilantro for garnish


  1. Add chicken thighs and water in a big pot and bring it to boil. Skim the foam from the water, add ginger, spring onion, cooking wine and salt. Turn it to low heat, cover the lid and cook for about 8-10 minutes
  2. Turn off the heat and leave the pot on the stove for another 10 minutes
  3. Plunge the chicken into iced water for 2 minutes
  4. Remove the chicken from the water. Pat dry with kitchen towel
  5. Place the chicken on a cutting board with flesh facing up
  6. Debone the chicken thighs
  7. Flip the chick thighs with skins facing up
  8. Brush the skins with sesame oil
  9. Gently slice the chicken thighs in 1cm thick
  10. Mix light soy sauce, rice vinegar, Chinkiang vinegar, sugar and Sichuan chili oil in a bowl
  11. Add 2/3 of the above sauce in a serving plate
  12. Place sliced chicken on the serving plate
  13. Pour the rest 1/3 sauce on the chicken
  14. Sprinkle cilantro and peanuts onto the chicken


  1. Keep the chick stock – it can be stored in the fridge and reused for cooking rice or other dishes.
  2. Chicken thighs can be substituted with chicken thigh fillet (leave the skin on) if you are not sure of how to debone the chicken
  3. Substitute rice vinegar with white wine vinegar if the former is not available.
  4. Substitute black Chinkiang vinegar with balsamic vinegar if the former is not available.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s