口水鸡，是川菜里最经典的凉菜之一。鸡肉滑嫩多汁，淋上麻辣鲜香的红油酱汁，撒上花生碎和葱花，一口下去，麻辣鲜香直冲天灵盖，好吃到流口水。
Mouthwatering Chicken is one of the most classic cold dishes in Sichuan cuisine. The chicken is tender and juicy, drizzled with a spicy, numbing, and aromatic chili oil sauce. Topped with crushed peanuts and scallion, every bite is an explosion of flavor.
🌴食材 | Ingredients：
鸡腿肉，2个（约400g）。/ Chicken thighs, 2 (about 400g).
熟花生碎，1勺。/ Toasted crushed peanuts, 1 tbsp.
🌴配料 | Aromatics：
姜片，3片（煮鸡用）。/ Ginger slices, 3 (for poaching).
葱段，1根（煮鸡用）。/ Scallion, 1 stalk (for poaching).
蒜末，4~5瓣（切碎）。/ Minced garlic, 4-5 cloves.
葱花，1根（切碎，出锅撒）。/ Chopped scallion, 1 stalk (for garnish).
熟白芝麻，1小撮（出锅撒）。/ Toasted white sesame seeds, a small pinch (for garnish).
香菜，1根（切段，可选）。/ Cilantro, 1 stalk (cut into segments, optional).
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
香醋，1勺（约10ml）。/ Chinkiang vinegar, 1 tbsp (about 10ml).
辣椒油，3勺（约30ml，灵魂）。/ Chili oil, 3 tbsp (about 30ml, the soul).
花椒面，1小勺（约5g，麻味关键）。/ Ground Sichuan peppercorn, 1 tsp (about 5g, key for the numbing taste).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
料酒，1勺（约10ml，煮鸡用）。/ Cooking wine, 1 tbsp (about 10ml, for poaching).
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，煮鸡肉 | Poach the Chicken
鸡腿肉冷水下锅，加姜片、葱段和1勺料酒，大火煮开后转中小火煮10分钟，关火再焖5分钟。捞出鸡肉，立刻放入冰水中浸泡5分钟，捞出沥干，切块装盘。⚠️ 千万别省略“冰水浸泡”这一步，这是鸡皮爽脆、鸡肉紧实的关键。我试过不泡冰水，结果鸡皮软塌塌的，口感差很多。
Place the chicken thighs in a pot of cold water with ginger, scallion, and cooking wine. Bring to a boil, then reduce to medium-low heat and simmer for 10 minutes. Turn off the heat and let it sit for 5 minutes. Remove the chicken and immediately soak it in ice water for 5 minutes. Drain, cut into pieces, and plate. ⚠️ Never skip the ice water bath; it’s the key to crispy skin and firm meat. I’ve tried skipping it, and the skin turned out soggy.
2，调口水汁 | Make the Sauce
取一个小碗，放入3勺生抽、1勺香醋、3勺辣椒油、1小勺花椒面、1小勺白糖、1勺香油和少许盐，搅拌均匀。⚠️ 花椒面是麻味的关键，千万别放太多，否则会发苦。我试过放多了，整碗汁都是苦味。
In a small bowl, mix the light soy sauce, vinegar, chili oil, ground Sichuan peppercorn, sugar, sesame oil, and a pinch of salt. ⚠️ Sichuan peppercorn is key for the numbing taste, but don’t overdo it, or it will turn bitter.
3，淋汁出锅 | Pour and Serve
把切好的鸡肉装盘，淋上调好的口水汁。撒上蒜末、葱花、熟花生碎、熟白芝麻和香菜段。吃之前拌匀，让每一块鸡肉都裹上红油酱汁。⚠️ 拌的时候从底部往上翻，让底部的酱汁均匀裹在鸡肉上。
Arrange the chicken on a plate and pour the sauce over it. Sprinkle with minced garlic, scallion, crushed peanuts, sesame seeds, and cilantro. Mix well before eating to coat each piece with the sauce. ⚠️ Mix from the bottom to bring the sauce up evenly.
宝宝们，口水鸡的精髓在于“鸡肉滑嫩，麻辣鲜香”。鸡肉煮好后一定要泡冰水，鸡皮才爽脆。花椒面是麻味的关键，但千万别放多，不然会发苦。口水汁的醋糖比例大约是1:1，酸甜平衡。拌的时候从底部往上翻，让酱汁均匀裹在鸡肉上。
Tips: The key to Mouthwatering Chicken is “tender chicken, spicy and numbing flavor.” Soak the chicken in ice water after poaching for crispy skin. Sichuan peppercorn is key for the numbing taste, but don’t overdo it. The ratio of vinegar to sugar is about 1:1. Mix from the bottom to coat the chicken evenly.
这道【口水鸡 | Mouthwatering Chicken】是川菜里最经典的凉菜之一。如果你喜欢这种麻辣鲜香的口感，还可以试试我之前写的【凉拌黄瓜 | Smashed Cucumber Salad】。想看更多凉菜和小菜，可以逛逛我的【凉菜/小菜 | Cold Dishes】分类。
If you enjoy this spicy and numbing flavor, you should also try my Smashed Cucumber Salad. For more cold dishes and appetizers, check out my Cold Dishes category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!