Steamed Cold Chicken Spicy 口水鸡 Recipe

Prepare and Poach Chicken

Rinse the chicken inside and out and remove excess fat. In a tall pot just large enough to hold the chicken, add enough cold water to submerge the bird (about 2–2.5 L depending on pot). Add smashed ginger slices, smashed white parts of green onions, Shao Xing rice wine, and 1 tablespoon salt. Bring to a gentle boil over high heat, then immediately reduce to a low simmer. Carefully lower the chicken, breast-side down, into the simmering liquid.

Poach the chicken gently: keep the surface at a very low simmer (small bubbles breaking). Cook for 25–30 minutes for a 1.2–1.5 kg chicken, until an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F). Do not let the pot boil vigorously or the skin will split.

Once cooked, immediately transfer the chicken to a large bowl of icy cold water (use 1 L cold water plus ice) to stop cooking and firm the meat, 5–10 minutes. This step helps keep the meat tender and allows easier slicing. Reserve 60 ml (about 1/4 cup) of the poaching liquid and discard the rest or save for stock.

When cooled, remove the chicken from the ice bath, pat dry. Using a sharp knife or cleaver, chop into bite-sized pieces (about 3–4 cm). Arrange pieces skin-side up on a large shallow serving plate. Set aside and keep warm briefly while you prepare the sauce.

Prepare Flavor Base

In a heatproof bowl combine 3 tablespoons light soy sauce, 1 tablespoon Chinese black vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon toasted sesame paste, and 1 teaspoon doubanjiang. Stir to form a uniform paste. Add the reserved 60 ml hot poaching liquid (or boiling water/stock) and whisk until the sesame paste is incorporated and sauce is smooth.

Add 3 tablespoons Sichuan chili oil and 1 teaspoon pickled chili crisp (if using). Taste and adjust: add more chili oil for heat, more soy for saltiness, or a pinch more sugar to round flavors.

Fold in minced garlic (3 cloves), minced fresh ginger (1 tbsp), and ground Sichuan white pepper (1 tsp). Stir thoroughly so the aromatics release into the hot liquid; allow the hot liquid to slightly cook the garlic and ginger — about 1 minute.

Finally stir in toasted sesame seeds and crushed roasted peanuts (reserve a small amount for garnish). Keep sauce warm.

Finish Chili Oil (Optional)

If you want extra-fragrant chili oil: heat 80 ml neutral oil (vegetable or peanut) until shimmering but not smoking. Turn off heat and add 6 dried whole red chilies and a small pinch of Sichuan peppercorns (if available) to infuse 2–3 minutes, then remove solids. Carefully pour about 2–3 tablespoons of this hot oil into the sauce bowl to bloom aromatics and sesame paste. (Skip this if using pre-made chili oil.)

Mix in thinly sliced scallion greens and chopped cilantro into the sauce or sprinkle over the plated chicken later as preferred.

Assemble the Dish

Pour the hot spicy dressing evenly over the arranged chicken pieces so the hot sauce warms the chicken and slightly cooks the aromatics. Let sit 2–5 minutes to allow flavors to meld.

Scatter remaining sliced scallions, chopped cilantro, crushed roasted peanuts, toasted sesame seeds, and a light sprinkle of chili flakes over the top. Drizzle a final teaspoon of sesame oil and a little extra chili oil if desired. Serve at room temperature or slightly chilled.

Leftover sauce can be refrigerated up to 3 days. Chicken keeps chilled up to 2 days; reheat gently or serve cold.