Mouthwatering Chicken — Drool Chicken
Quick Info
- Flavor
- Numbing-spicy with sesame richness. Poached chicken drenched in a complex sauce of chili oil, sesame paste, Sichuan peppercorns, soy sauce, and vinegar.
- Texture
- Silky, cool poached chicken with incredibly smooth skin, soaking in a rich, layered sauce
- Spice Level
- 🌶️🌶️🌶️ — Similar heat to Sriracha, but with numbing peppercorn and rich sesame undertones
- Temperature
- Served Cold
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
The name “口水鸡” literally means “saliva chicken” — the idea being that just thinking about this dish makes your mouth water uncontrollably. The name was popularized by the famous Sichuan writer and food critic from the early 20th century who wrote that the mere thought of this cold chicken in chili sauce made him drool. It’s a testament to how deeply food is woven into Sichuan culture.
What to Expect
A plate of cold, bone-in chicken pieces with impossibly smooth, glossy skin, swimming in a pool of dark red sauce. The sauce is where the magic happens — it’s a complex blend of at least eight ingredients that hits every flavor note. The chicken is poached gently so the meat stays juicy and the skin turns silky. Served cold, it’s incredibly refreshing despite the spice level.
Tips
This is another cold appetizer, perfect for starting a meal. The sauce at the bottom is liquid gold — spoon it over rice. Don’t be surprised by the bone-in pieces; use your teeth and hands. It’s worth asking for extra sauce on the side.