Kou Shui Ji

Steps

1. 1

   Step 125 min

   Medium heat

   Cover the chicken with water and add half the green onion, ginger, and half the peppercorns. Bring to a boil, reduce to medium-low, and cook for 20 minutes.

   ✅ Done when: The thickest chicken reaches 74°C.

   Watch out: Measure beside the bone without touching it.

2. 2

   Step 212 min

   Off heat

   Transfer the chicken to ice water until cold, then drain, chop into serving pieces, and arrange on a plate.

   ✅ Done when: The chicken is cool and the pieces hold clean edges.

   Watch out: Use a clean board rather than the one used for raw chicken.

3. 3

   Step 36 min

   Low heat

   Toast the peanuts over low heat until their skins crack, then peel and chop them. Prepare the remaining green onion and garlic.

   ✅ Done when: The peanuts smell nutty and are pale gold inside.

   Watch out: Move the peanuts constantly so they do not scorch.

4. 4

   Step 45 min

   Medium-high heat

   Heat the oil with the remaining green onion, peppercorns, and half the garlic until fragrant. Strain the hot oil over the ground chile and stir, then strain the red oil.

   ✅ Done when: The oil turns red and the chile smells toasted rather than burnt.

   Watch out: Use a heatproof bowl and add the oil in a controlled pour.

5. 5

   Step 53 min

   Off heat

   Mix the red oil with the remaining garlic, soy sauce, vinegar, salt, optional MSG, sugar, sesame oil, and ground Sichuan pepper. Cool the dressing.

   ✅ Done when: The sugar and salt dissolve and the dressing tastes balanced.

   Watch out: Do not pour very hot dressing over chilled chicken.

6. 6

   Step 61 min

   Off heat

   Scatter peanuts over the chicken, spoon on the chile-oil dressing, and finish with cilantro.

   ✅ Done when: Every piece has dressing and the garnishes are evenly distributed.

   Watch out: Disclose the peanut allergen before serving.