This dish is probably one of the most aptly named out there. Mouth-watering chicken (口水鸡) literally means the dish is so good it makes you salivate. All it takes is nailing down poaching a juicy chicken and the tangy, spicy, and garlicky sauce (we got you covered there). With the guidance of our immigrant chef partner Wenling (文玲), we simplified the recipe and cut down the time by replacing a whole chicken with chicken drums. Try our take on this popular classic loved by Sichuanese people and impress the people around you!
Wenling's Mouth-Watering Chicken
Prep: 20 min
Cook: 30 min
6 chicken drums
1 large piece of ginger, sliced
3 garlic cloves
1 tbsp soy sauce
2 tsp salt
4 tbsp Dried Chili Sichuan Dressing
- Put chicken legs, ginger, garlic, soy sauce, and salt in a pot. Add enough water to cover. Bring to a boil, then reduce to a simmer, put on the pot lid and cook for 30-35 min. (You can also check by using meat thermometer to see if the meat reached an internal temperature of 165 F or if juices run clear)
- Remove chicken from pot, shred the meat into pieces and drizzle Dried Chili Sichuan Dressing all over.
- Top with scallions and cilantro to garnish.
Note: Feel free to save the poaching liquid as stock or boil some veggies in it for soup. Leftover chicken would be really good in the Dan Dan Noodle recipe too.