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 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 is that just thinking about this dish makes your mouth water uncontrollably. A famous Sichuan writer and food critic from the early 20th century popularized the name. He wrote that the mere thought of this cold chicken in chili sauce made him drool. This shows how deeply food is woven into Sichuan culture.
What to expect
A plate of cold, bone-in chicken pieces with smooth, glossy skin, swimming in a pool of dark red sauce. The sauce is 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 is refreshing despite the spice level.
Tips
This is another cold appetizer, good for starting a meal. The sauce at the bottom is liquid gold; spoon it over rice. Do not be surprised by the bone-in pieces. Use your teeth and hands. Ask for extra sauce on the side.