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Sichuan Saliva Chicken

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillBoiledlocal_fire_departmentMedium
Allergens:warningPeanutswarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:23
  • Prepare 1 three-yellow chicken, split in half
  • Place in a large basin, add 1500ml water to wash clean, thoroughly remove residual internal organs in the cavity
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Watch out

Blood and internal organs in the cavity must be washed thoroughly, otherwise a gamey smell will remain and affect the taste.

Ingredients:three-yellow chicken (1 piece)water (1500 ml)
Tools:large basin
02
Active Cooking
00:00:34
  • Place the cleaned chicken into a non-iron pot, add 2000ml water to submerge it
  • Add 20g scallion segments, 15g ginger slices, 15ml cooking wine
  • Turn to medium heat to bring water to a boil, use a skimmer to remove surface foam
  • Add 2g star anise, 3g cinnamon bark, 3g fennel seeds, 1g bay leaf, 4g Sichuan peppercorns, 5g dried chili peppers
  • Switch to lowest heat, cover and simmer for 15 to 20 minutes, flipping multiple times in between for even heating
local_fire_departmentMedium heat to boil then switch to lowest heat, about 15 to 20 minutes
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Watch out

Must use a non-iron pot when boiling the chicken, otherwise iron will react with water and cause the chicken to turn black.

Ingredients:three-yellow chickenwater (2000 ml)scallion (20 g)ginger (15 g)cooking wine (15 ml)star anise (2 g)cinnamon bark (3 g)fennel seeds (3 g)bay leaves (1 g)Sichuan peppercorns (4 g)dried chili pepper (5 g)
Tools:skimmerwoklid
03
Preparation
00:01:37
  • Prepare 10g ginger pieces and 15g garlic pieces, put into a stainless steel mortar and pound into paste
  • Put garlic and ginger paste into a small bowl, add 200ml boiling water and steep for 10 minutes to make scallion-ginger water
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Watch out

Garlic and ginger must be thoroughly pounded into a paste so the flavor can fully release into the water during steeping.

Ingredients:Garlic (15 g)ginger (10 g)
Tools:bowlmortar and pestle
04
Waiting Time
00:01:59
warningStay safe

When lifting the hot cooked chicken out of the boiling water and transferring it to the ice basin, be careful of splashing boiling water or steam burns.

  • Turn off heat and let the cooked chicken rest in residual heat for 3 to 5 minutes
  • Prepare a large basin with 1000ml cold boiled water and 200g ice cubes to lower temperature
  • Lift the cooked chicken out and submerge in the ice water for 10 minutes until fully cooled
  • Remove chicken, drain excess water, place on a plate and use an electric fan to blow-dry the skin
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Watch out

The chicken must be fully cooled in ice water and the skin blow-dried, otherwise the skin and meat won't contract firmly and will turn mushy instead of crisp.

Ingredients:three-yellow chickenIce cubes (200 g)
Tools:electric fanlarge basin
05
Preparation
00:02:41
  • Prepare a large bowl, add 16g sesame paste, 4g peanut sauce, 10ml Sichuan pepper oil and mix well
  • Add 3 tablespoons scallion-ginger water, 3g salt, 8g sugar, 1g white pepper powder
  • Add 45g light soy sauce, 15g fragrant vinegar, 2g chicken bouillon powder, 1g MSG
  • Add 100g chili oil and 60g reserved chicken broth, stir thoroughly with a spoon to make the saliva chicken sauce
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Watch out

Sesame paste and peanut sauce must be loosened and mixed with Sichuan pepper oil first, otherwise adding liquid seasonings directly will cause lumps that won't dissolve.

Ingredients:sesame paste (16 g)peanut sauce (4 g)Sichuan pepper oil (10 ml)Salt (3 g)sugar (8 g)white pepper powder (1 g)light soy sauce (45 g)fragrant vinegar (15 g)chicken powder (2 g)MSG (1 g)chili oil (100 g)
Tools:bowlspoon
06
Preparation
00:03:36
warningStay safe

When using kitchen knives for deboning and slicing, hold the ingredients firmly with your fingers to prevent the blade from slipping and cutting your fingers.

  • Place the blow-dried chicken on a clean cutting board
  • Remove all chicken bones, cut the chicken meat into uniform pieces, and arrange neatly on a plate
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Watch out

When deboning, keep the knife close to the bone to keep the chicken pieces intact, otherwise plating will look messy.

Ingredients:three-yellow chicken
Tools:serving plateknifecutting board
07
Waiting Time
00:03:58
  • Pour the prepared saliva chicken sauce evenly over the chicken, letting the chicken soak in red oil with only the skin exposed
  • Seal tightly with plastic wrap and put in the refrigerator to chill for at least half an hour to absorb flavors and lower temperature
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Watch out

Must chill in the fridge for at least half an hour, otherwise the chicken won't fully absorb the sauce flavors and the temperature won't drop.

Ingredients:three-yellow chicken
Tools:refrigeratorplastic wrap
08
Active Cooking
00:04:23
  • Take the chilled saliva chicken out of the refrigerator
  • Evenly sprinkle 5g white sesame seeds, 10g crushed peanuts, and a small amount of dried chili flakes for garnish
  • Finally top with 5g cilantro or scallion to finish
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Watch out

Sesame seeds, crushed peanuts and cilantro must be sprinkled right before serving after chilling, otherwise soaking in the sauce beforehand will make them soggy and lose their crunchy texture.

Ingredients:toasted white sesame seeds (5 g)Crushed roasted peanuts (10 g)cilantro (5 g)

groceryAll Ingredients

three-yellow chicken1 piece
water3705 ml
scallion20 g
ginger25 g
cooking wine15 ml
star anise2 g
cinnamon bark3 g
fennel seeds3 g
bay leaves1 g
Sichuan peppercorns4 g
dried chili pepper5 g
Garlic15 g
Ice cubes200 g
sesame paste16 g
peanut sauce4 g
Sichuan pepper oil10 ml
Salt3 g
sugar8 g
white pepper powder1 g
light soy sauce45 g
fragrant vinegar15 g
chicken powder2 g
MSG1 g
chili oil100 g
toasted white sesame seeds5 g
Crushed roasted peanuts10 g
cilantro5 g

blenderAll Tools Needed

large basinskimmerwoklidbowlmortar and pestleelectric fanspoonserving plateknifecutting boardrefrigeratorplastic wrap