Kou shui ji with spiced peanut noodles

Kou shui ji, means mouth-watering chicken,

By Ching-He Huang
From Saturday Kitchen

Ingredients

For the Tender Chicken and Stock

• Organic chicken (approx. 1.65kg/3lb 8oz) or chicken thighs or drumsticks: 1 large
• Fresh root ginger (peeled): 5cm (2in)
• Sichuan peppercorns: 1 tsp
• Shaoxing rice wine or dry sherry: 1 tbsp
• Spring onions (sliced to 5cm/2in thick): 4 bunches
• Ground white pepper: ½ tsp

For the Spiced Peanut Noodles

• Dried Taiwanese-style knife cut noodles: 400g (15oz)
• Toasted sesame oil: 1 tsp
• Crunchy peanut butter: 4 tbsp
• Hot boiling water: 80ml (2¾ fl oz)
• Dark soy sauce: 2 tbsp
• Black rice vinegar: 2 tbsp
• Golden syrup: 2 tbsp
• Garlic cloves (crushed): 3 large
• Large red chilli (seeds removed and finely chopped): 1

For the Sichuan Mouth-Watering Sauce

• Rapeseed oil: 4–5 tbsp
• Crushed garlic: 2 tbsp
• Grated fresh root ginger: 2 tbsp
• Ground toasted Sichuan peppercorns: 1 tsp
• Dried red chilli flakes: 2 tsp
• Low sodium light soy sauce: 3 tbsp
• Black rice vinegar: 3 tbsp
• Toasted sesame oil: 1 tbsp
• Chilli oil (homemade or shop-bought): 1 tbsp
• Chicken stock or cooking liquor from the chicken: 100ml (3½ fl oz)

To Garnish

• Spring onions (finely sliced): 2
• Large red chilli (seeds removed and finely chopped): 1
• Toasted white sesame seeds: 1 tbsp
• Dried red chilli flakes: ½ tsp
• Fresh coriander (stems finely chopped, leaves picked): to taste
• Assorted edible flowers: as desired
• Fresh limes (halved): 2–3

Method

Tender Chicken and Stock

1. Prepare the Chicken: Place the whole chicken in a large pot and cover it with approximately 4.5 liters (8 pints) of water, or enough to fully submerge the chicken.
2. Boil and Simmer: Bring the water to a boil, then reduce the heat to a simmer. Cook the chicken for 20–25 minutes. If you want a clear broth, use a slotted spoon to remove any scum that rises to the surface during this time.
3. Transfer to Cooker: Once the chicken is cooked, transfer it to a rice cooker or slow cooker.
4. Add Ingredients for Stock: In the rice cooker or slow cooker, add the following ingredients:
   • 5cm (2in) piece of peeled fresh root ginger
   • 1 tsp Sichuan peppercorns
   • 1 tbsp Shaoxing rice wine or dry sherry
   • 4 bunches of sliced spring onions (cut to 5cm/2in thick)
   • ½ tsp ground white pepper
5. Cook the Stock: Cover and cook on low for 6 hours, or until the meat falls off the bone. Ensure there is enough liquid to keep the chicken juicy.
6. Keep Warm: Once cooked, set the chicken aside and keep it warm.

Spiced Peanut Noodles

1. Cook the Noodles: Prepare the dried Taiwanese-style knife cut noodles according to the package instructions. Once cooked, drain the noodles and refresh them in cold water to maintain their al dente texture and remove excess starch.
2. Drizzle with Oil: Drain the noodles again and drizzle them with 1 tsp of toasted sesame oil. Set aside.

Sichuan Mouth-Watering Sauce

1. Heat the Oil: In a wok, heat 4–5 tbsp of rapeseed oil over medium heat.
2. Add Aromatics: Add the following ingredients to the hot oil:
   • 2 tbsp crushed garlic
   • 2 tbsp grated fresh root ginger
   • 1 tsp ground toasted Sichuan peppercorns
   • 2 tsp dried red chilli flakes
3. Combine with Liquids: After sautéing the aromatics for a minute, add:
   • 3 tbsp low sodium light soy sauce
   • 3 tbsp black rice vinegar
   • 1 tbsp toasted sesame oil
   • 1 tbsp chilli oil (homemade or shop-bought)
   • 100ml (3½ fl oz) chicken stock or cooking liquor from the chicken
4. Bring to a Bubble: Stir the mixture and bring it to a bubble. Once bubbling, set aside.

Combine and Serve

1. Prepare the Peanut Sauce: In a large serving bowl or platter, place 4 tbsp of crunchy peanut butter. Add 80ml (2¾ fl oz) of hot boiling water to loosen the peanut butter.
2. Mix in Other Ingredients: Add the following to the peanut butter:
   • 2 tbsp dark soy sauce
   • 2 tbsp black rice vinegar
   • 2 tbsp golden syrup
3. Whisk Together: Use a small whisk to mix everything until smooth. Then, add the crushed garlic and toss the cooked noodles in the warm peanut sauce, ensuring they are well coated.
4. Garnish the Noodles: Dress the noodles with:
   • 2 finely sliced spring onions
   • 1 finely chopped large red chilli
   • 1 tbsp toasted white sesame seeds
   • ½ tsp dried red chilli flakes
5. Shred the Chicken: Shred the cooked chicken into bite-sized pieces, mixing together thigh, breast, and leg meat.
6. Assemble the Dish: Top the noodles with the shredded chicken. Drizzle the hot Sichuan mouth-watering sauce over the top and garnish with fresh coriander and edible flowers.
7. Serve: Serve immediately with fresh lime halves on the side. Enjoy at room temperature.