logo
Food Advertisements by

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Make this Sichuan Mala Mouth Water Chicken 四川麻辣口水雞 just like Chinese restaurants, but better! This addictive (literal translated) saliva chicken is mouthwatering, juicy, spicy, sweet and savoury!

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

I love the lingering mala spiciness from my special homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pairs wonderfully with the chilled, tender, juicy chicken.

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

Which Cut of Chicken Should You Use?

When choosing what chicken to use, some traditional Chinese recipes use whole chickens – chop them up once they are cooked and serve them bone-in and skin-on.

If you do not want to prepare a whole chicken, you can opt for bone-in, skin-on thighs. Chicken thighs could be more convenient if you are in a hurry or just cooking for a small family. Just remove the bones once the chicken is cooked and then slice thinly into pieces.

I prefer to use whole chickens and make extra for leftovers. The flavours are robust and develop better overnight.

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

How To Prepare the Chicken

Clean the chicken and remove inners. Pat dry and rub some salt all over the chicken inside and out. Let air dry for a 5 to 10 minutes.

Some people like to cook the chicken by submerging the chicken in boiling hot water for 20 minutes with green scallions and ginger, like cooking a Hainanese Chicken.

I prefer to steam in my steam convection oven for 30 minutes.

Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

chicken fat and chicken essence

After removing the chicken, pour our liquid from the chicken fat and chicken essence into a small bowl. Wrap with saran wrap and store in the refrigerator.

After being chilled, the chicken fat will separate from the chicken essence. Remove and discard the chicken fat. You can add a tablespoon of chicken essence to your daily cooking to enhance the flavour!

homemade Fragrant Peppercorn Oil 萬用香料油秘方
How To Make Mala Chili Oil Soy Sauce

How To Make Mala Chili Oil Soy Sauce

While the chicken is cooking, you can prepare the sauce.

One of the key ingredients in this dish is the homemade Fragrant Peppercorn Oil 萬用香料油秘方. The spices, aromatics and lingering mala spiciness of this oil go beautifully with red chili oil.

In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.

I like using sweet soy sauce like soy sauce for steamed fish.

Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.

Final Step

Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.

Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.

口水雞是一道我蠻喜歡的四川傳統名菜!它集麻辣鮮香嫩爽於一身!

加上永達農場加美雞真的很有「雞」的味道⋯⋯

萬用香料油秘方!燒菜必須加一茶匙!

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞

  • Author: Nancy
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 1 chicken 1x
  • Category: main dishes, entree
  • Method: Steam
  • Cuisine: Chinese

Description

Make this Sichuan Mala Mouth Water Chicken 四川麻辣口水雞 just like Chinese restaurants, but better! This addictive (literal translated) saliva chicken is mouthwatering, juicy, spicy, sweet and savoury! I love the lingering mala spiciness from my special homemade Fragrant Peppercorn Oil 萬用香料油秘方: the fragrant aromatics and red chilli oil pairs wonderfully with the chilled, tender, juicy chicken.


Ingredients

Scale
  • 1 whole chicken
  • 3 tbsp salt
  • 1 bunch green scallion, julienne
  • 4 slices ginger, julienne

Mala Chili Oil Soy Sauce

 


Instructions

  1. Wash and clean the whole chicken.
  2. Pat dry or air dry.
  3. Rub salt all over the chicken.
  4. Stuff the chicken with green scallions and ginger.
  5. Set steam convection oven at 400F and steam the chicken for 30 minutes.
  6. Remove the chicken from the oven after it is steam cooked. Rest and let the chicken cool completely. Slice the chicken and place it on your serving plate.

 

While the chicken is cooking, you can prepare the sauce.

  1. In a sauce bowl, add Fragrant Peppercorn Oil, red chili oil, finely chopped garlic, steamed fish soy sauce, black vinegar and sugar. Mix well.
  2. Pour the Mala Chili Oil Soy Sauce over the sliced chicken as much as you want.
  3. Let the chicken chill and marinate in the refrigerator at least 20 minutes until you are ready to serve it. The flavours develop better over time.
  4. Serve and enjoy!


Notes

  1. Depending on how spicy your preference is, you can also add bird’s eye chili or more red chili oil. However, I do not suggest making the Sichuan Mala Mouth Water Chicken too spicy because it will overpower the chicken’s delicious natural flavours.
  2. After the chicken is cooked, opt to remove the neck and head and bottom.

Keywords: Fragrant Peppercorn Oil, 萬用香料油秘方, Sichuan Recipes, Mala Mouth Water Chicken, 四川麻辣口水雞, 四川麻辣, 口水雞, Chinese, Recipes, Chicken

Recipe Card powered byTasty Recipes

PIN THE ABOVE IMAGE TO YOUR CHINESE FOOD RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

MORE CHINESE RECIPES:

INSTANT POT BRAISED CHINESE MUSHROOMS 髮菜炆冬菇

NOURISHING SQUAB SOUP 桂圆枸杞蓮子淮山炖乳鸽汤

BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩

FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

STIRE FRY OKRA with BLACK FUNGUS 秋葵炒雲耳

BLACK MOSS BLACK EYE PEAS SOUP 髮菜眉豆花生排骨湯

DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE | 川貝燉雪梨

PIG TROTTER with BLACK VINEGAR & GINGER 豬腳薑醋

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

Remove Ad-Block to view shopping guide!


Related Posts

Super Moist Lemon Lavender Cake Recipe | Baker’s Secret Contest

Super Moist Lemon Lavender Cake Recipe | Baker’s Secret Contest

“I don’t like cake” said no one ever! Especially if it is a Super Moist Lemon Lavender Cake! Right?! Christmas holidays are coming up and so are potlucks and gatherings. Every year, we struggle with a last minute mad rush to Costco to buy something to […]

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

This satisfying 15 minutes canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too! Worried that you don’t have enough ingredients to make a […]



6 thoughts on “SICHUAN MALA MOUTH WATERING CHICKEN 四川麻辣口水雞”

  • I made this tonight and the chicken came out so tender and moist like nothing I have ever had before.. This is the perfect recipe if you are looking for a flavorful, tender chicken. Thanks for sharing!

  • So much flavour in this chicken dish! I have never heard of a steam convection oven before – super cool!

  • oh wow, this chicken sounds amazing! All those flavours and spices make this so appealing. What do you serve it with?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating