Kou shui ji with spiced peanut noodles
Kou shui ji, meaning mouth-watering chicken, uses the distinctive numbing spice of Sichuan peppercorns in its sauce.
Ingredients
For the tender chicken and stock
- 1 large chicken, preferably organic (approx. 1.65kg/3lb 8oz), or chicken thighs or drumsticks
- 5cm/2in fresh root ginger, peeled
- 1 tsp Sichuan peppercorns
- 1 tbsp Shaoxing rice wine or dry sherry
- 4 spring onions, sliced to 5cm/2in thick
- ½ tsp ground white pepper
For the spiced peanut noodles
- 400g/15oz dried Taiwanese-style knife cut noodles
- 1 tsp toasted sesame oil
- 4 tbsp crunchy peanut butter
- 80ml/2¾fl oz freshly boiled water
- 2 tbsp dark soy sauce
- 2 tbsp black rice vinegar
- 2 tbsp golden syrup
- 3 large garlic cloves, crushed
- 1 large red chilli, seeds removed and finely chopped
For the Sichuan mouth-watering sauce
- 4–5 tbsp rapeseed oil
- 2 tbsp crushed garlic
- 2 tbsp grated fresh root ginger
- 1 tsp ground toasted Sichuan peppercorns
- 2 tsp dried red chilli flakes
- 3 tbsp low sodium light soy sauce
- 3 tbsp black rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp chilli oil of your choice (homemade or shop-bought)
- 100ml/3½fl oz chicken stock or cooking liquor from the chicken
To garnish
- 2 spring onions, thinly sliced
- 1 large red chilli, seeds removed and finely chopped
- 1 tbsp toasted white sesame seeds
- ½ tsp dried red chilli flakes
- fresh coriander, stems finely chopped, leaves picked
- assorted edible flowers
- 2–3 fresh limes, halved
Method
To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker.
Add the ginger, Sichuan peppercorns, Shaoxing rice wine, spring onions and ground white pepper to the rice cooker or slow cooker, cover and cook on low for 6 hours until the meat falls off the bone. (Make sure there is enough liquid to cook the entire chicken to keep it juicy). Once cooked, set aside and keep warm.
To make the spiced peanut noodles, cook the noodles as per the packet instructions, then drain and refresh in cold water to keep them al dente and to wash away any excess starch. Drain and drizzle over the toasted sesame oil. Set aside.
To make the Sichuan mouth-watering sauce, heat the rapeseed oil in a wok. Add the garlic, ginger, toasted ground Sichuan peppercorns, dried red chilli flakes, light soy sauce, black rice vinegar, sesame oil and chilli oil along with the chicken stock from the slow cooker. Bring the sauce to the boil. Set aside.
To finish the spiced peanut Taiwanese noodles, place the peanut butter in a large serving bowl or platter, then add the hot water to loosen, along with the dark soy sauce, black rice vinegar and golden syrup. Stir using a small whisk to mix, then add the garlic and toss the noodles in the warm sauce, coating the noodles well.
To garnish, dress the noodles with the spring onions, red chilli, toasted white sesame seeds and dried red chilli flakes, mixing well.
Shred the chicken into bite-size pieces choosing from a selection of thigh, breast and leg meat.
Top the noodles with the moist shredded chicken, then drizzle over the hot mouth-watering sauce and top with the coriander and edible flowers, serving with some fresh lime halves on the side. Serve immediately. Enjoy at room temperature.
Recipe Tips
The rest of the chicken, once cooked, can be used for 3 days if kept in the fridge. Add the bones along with some coriander and ginger to make chicken soup. Alternatively, make chicken fried rice with added peas and the shredded chicken.
The chicken stock, once cooled, is gelatinous and so good when added to dishes especially noodle soups. It also freezes well.
