Kou Shui Ji - 口水 鸡
stewed chicken in a fragrant and spicy sauce

3 chicken legs
1 spring onion
5 cm jahe / ginger
1 tbsp Shaoxing rice wine

2 cm jahe, chopped finely
5 cloves of garlic,chopped finely
4 tbsp chicken stock
1 tbsp light soy sauce
1 tbsp dark rice vinegar
1/2 tsp sesame seeds, roasted
1/4 tsp salt
1/4 tsp palm sugar
1 tsp Sichuan pepper, ground

2 tbsp peanuts or cashew nuts
1 spring onion
4 tbsp chili oil
2 tsp sesame seeds, roasted

Cut the jahe in 5 slices and the spring onion in half. Place the chicken legs in a pan with the spring onions, the jahe and the Shaoxing wine and fill the pan with water until the chicken is just under. Then bring it to a boil and let it stew on low heat for 10 minutes. Remove the pan from the heat and let it rest for another 10 minutes. Spoon the chicken from the pan into a container of cold water / ice cubes and let it cool for 10 minutes. Set aside.

Roast the peanuts / cashew nuts in a pan over low heat until they turn golden brown. After these have cooled, chop into small pieces. Finely chop the spring onion.
Mix the jahe, the garlic, the stock, the kecap, the rice vinegar, the sesame seeds, the salt, the palmsugar and the Sichuan pepper well together.

Remove the bones from the chicken and cut the meat into 2 cm wide slices. Spoon the sauce on a platter and place the chicken on top. Sprinkle the chicken with peanuts / cashew nuts and spring onions. Spoon the chili oil over it and sprinkle the sesame seeds on top. Serve

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