Kou Shui Ji

• servings: 1-2
• active time: 20
• total time: 45

Ingredients

2 chicken breasts, preferably skin-on

Marinde:

1tbsp grated ginger

1tbsp Shaoxing wine

1/2tsp salt

1/4tsp white pepper

1/4tsp Chinese five spice

A pinch of MSG

Sauce:

1tbsp sugar

2tsp Chinese sesame paste

1tsp crushed Sichuan peppercorns

2tbsp black vinegar

2tbsp soy sauce

1/2tbsp Sichuan pepper oil

1tsp sesame oil

4tbsp chili oil

4tbsp juices from cooked chicken

Toppings:

Spring onion greens, sliced thinly

1tbsp peanuts, crushed

1tsp toasted sesame seeds

Directions

Toast 1tsp of Sichuan peppercorns in a dry pan until fragrant and slightly browned, remove and crush with a mortal and pestle.

Place 2 chicken breasts in a bowl that will fit in the steamer basket, then season with 1/2tsp salt, 1/4tsp five spice, 1/4tsp white pepper, a pinch of MSG, 1tbsp of grated ginger and 1tbsp of shaoxing wine.

Steam the chicken for 15-20mins, or until internal temperature reaches 70-72c, then remove and rest.

Meanwhile, crush the peanuts, slice the spring onion and make the sauce by adding 4tbsp of the cooked chicken juices to 2tbsp black vinegar, 2tbsp soy sauce, 1tbsp sugar, 1/2tbsp Sichuan pepper oil, 2tsp Chinese sesame paste, 1tsp toasted sesame oil and about 4tbsp of chili oil and mix well.

Slice the chicken into half inch pieces, pour the sauce onto the plate and then place the sliced chicken breast on top. Garnish with peanuts, sesame seeds and spring onion.

Notes

Name literally translates to Mouth-Watering Chicken.