Name: Sichuan Chicken (Kou Shui Ji)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Sichuan / China
Ingredients: 500 g chicken breast (steamed or poached); 1.5 cups green cabbage (finely shredded); 0.5 cup sienna-colored chili oil (Sichuanese style) (with chilies and spices); 2 tablespoons soy sauce; 1.5 tablespoons Chinkiang black vinegar; 2 teaspoons fresh scallions (finely minced and precise rings); 1 teaspoon sugar

Sichuan Chicken (Kou Shui Ji)

A classic Sichuan dish featuring tender poached chicken, sliced and drenched in a spicy, tangy, and aromatic sienna-colored chili oil sauce. It is served over a bed of shredded green cabbage and garnished with fresh minced scallions and green onion rings, all presented cleanly and professionally.

35 min Medium Sichuan / China 4 servings

Kou Shui Ji, is a cornerstone of Sichuan cuisine, known for its bold 'ma-la' (spicy and numbing) sauce. This recipe captures the essence of tradition, where the chicken is steamed or gently poached to maintain its moist texture, while the vibrant sienna-colored chili oil adds layers of complexity. Flawlessly presented over a bed of crisp cabbage and crowned with freshness, it reflects a high-quality aesthetic that balances the rustic with the refined, perfect for a family gathering. The aesthetic is clean and professional.

Ingredients

500 g chicken breast (steamed or poached)

1.5 cups green cabbage (finely shredded)

0.5 cup sienna-colored chili oil (Sichuanese style) (with chilies and spices)

2 tablespoons soy sauce

1.5 tablespoons Chinkiang black vinegar

2 teaspoons fresh scallions (finely minced and precise rings)

1 teaspoon sugar

Instructions

Steam or gently poach the chicken until tender; let cool and slice into thin pieces against the grain.

Finely shred the green cabbage and create a professional base in a transparent fluted plate.

Aesthetically arrange the sliced chicken pieces over the shredded cabbage.

For the sauce: Whisk the vibrant sienna-orange Sichuanese chili oil with soy sauce, black vinegar, sugar, and salt; generously drench the chicken and cabbage with this blend.

Finalize by garnishing with minced scallions and precise rings of green onion stalk for a clean, appetizing presentation.

Serve immediately with wooden chopsticks for an authentic experience.

Sichuan Chicken (Kou Shui Ji)

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