This is a traditional dish formerly called Boiled Chicken with Multi-flavor Sauce. The dish received its current name from Chongqing, Sichuan. In the 1940s and 50s, a poet named Gou Mou Ru wrote a poem about the dish. While thinking of it, he declared his mouth always began to water. A chef in Chongqing read the poem and promptly renamed the dish “Mouth-watering Chicken.” The dish is straight-forward in its preparation with the two components being the chicken and mouth-watering sauce.

  • Rooster (1 kg)
  • Scallion (5 g) for broth
  • Ginger (5 g) for broth
  • Cooking wine (30 g)
  • Sichaun peppercorn oil (10 g)*
  • Sugar (10 g)*
  • Sesame paste (10 g)
  • Ginger (30 g)
  • Garlic (30 g)
  • Scallion (30 g)
  • Sesame oil (30 g)
  • Sesame seeds (30 g)
  • Crispy peanuts (50 g)
  • Vinegar (10 g)*
  • Gourmet powder (10 g)*
  • Aromatic soy sauce (10 g)*
  • Chili oil (50 g)*

*Amounts are approximate.

Chicken Preparation:

  1. Clean chicken well.
  2. Smash ginger and scallion. Place in a large pot of water with cooking wine and a little salt.
  3. Add chicken to pot.
  4. Bring to a low boil. Continue to cook at a simmer for about 20 minutes after boiling.
  5. Turn off heat. Let chicken sit for about 20 minutes. After 20 minutes, plunge in cold water and cool in refrigerator.
  6. When chicken is cool, carve and cut into bite-sized chunks.

Sauce Preparation:

  1. Cut ginger into very small grains.
  2. Smash garlic. Mince finely.
  3. Chop scallion.
  4. Combine ginger, garlic, scallion, sesame paste, sugar (should be sweet), gourmet powder, salt, soy sauce and vinegar in a bowl. Mix well.
  5. Add stock and stir well.
  6. Add chili oil with sediment (the sauce should be spicy), Sichuan peppercorn oil and sesame oil.
  7. Taste and adjust as needed. (The sauce should be a little over-salty to compensate for the chicken.)
  8. Rinse sesame seeds. Toast in a dry wok until seeds “sing.”
  9. Chop peanuts.

Plating:

  1. Place chicken on serving dish. (The dish should be a shallow bowl so that the sauce comes about half way up the level of the chicken.)
  2. Spoon sauce around chicken. Spoon first from the bottom of the bowl, for flavor, then from the top for the oil.
  3. Sprinkle sesame seeds and peanuts over top.
  4. If preparing ahead of time, keep chicken and sauce separate until read to serve.

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