Andrew Zimmern Names the One Poultry Dish That Wins His Praise
Chef and television personality Andrew Zimmern stated that while filming his show, some of his most enjoyed moments involved eating grilled poultry skin, necks, feet, and the bishop’s nose sold in night markets across Asia, according to Mashed. In a 2011 interview with Sierra magazine, Zimmern noted that these street-market cuts are charred and generously seasoned with spices and sauces, making them superior to standard white meat. However, the chef makes a single exception for kou shui ji, a classic Sichuan chicken dish also known as mouthwatering chicken.
Inside the Sichuan Cold Chicken Dish
Kou shui ji originates from Chengdu, the capital of China’s Sichuan province, where street vendors historically served the poultry cold. According to Zimmern’s description on Instagram, the dish combines poached, hand-pulled white meat with a potent sauce built on Sichuan chile oil, black vinegar, soy sauce, toasted sesame seeds, crushed peanuts, and Sichuan peppercorns. The chicken is typically piled over sliced cucumbers before the spicy sauce is poured on top. Zimmern characterized the flavor profile as cool, hot, savory, sour, sweet, fragrant, and numbing simultaneously.
Where to Find Kou shui ji
The dish’s literal translation is saliva chicken, derived from the heavy salivation caused by its numbing and spicy mala flavor profile. Diners seeking the dish outside of homemade recipes can visit regional Sichuan restaurants, though menu names often vary. Mashed reported that Chengdu Taste on the West Coast lists a similar cold preparation as flavored chicken in chili sauce, while Little Pepper in New York offers steamed chicken with special chili sauce.
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