Andrew Zimmern Shares Why He Prefers Sichuan Mouthwatering Chicken

It's so much better than grilled white-meat chicken breast, Andrew Zimmern stated in a 2011 interview with Sierra magazine.

While filming his television show Bizarre Foods, culinary personality Andrew Zimmern found some of the moments he most enjoyed involved chicken, Mashed reported. During his travels across Asia, he frequently enjoyed grilled chicken feet, necks, the bishop's nose, and skin sold at night markets. He noted that the meat tasted better because it was charred and seasoned with rich spices and sauces rather than relying on standard cuts.

Andrew Zimmern Prefers Sichuan Kou Shui Ji Over Standard White Meat

Despite his usual preference for dark meat, Zimmern makes one notable exception for white meat chicken when it comes to a specific Chinese preparation. In an Instagram video, he explained that kou shui ji, also known as mouthwatering chicken, is the only dish where he traditionally eats white-meat chicken. The meal originates from Sichuan, China, and differs significantly from the typical chicken salad found in the United States.

Zimmern's recipe relies on poached poultry that is pulled rather than sliced. He places the meat on top of sliced cucumbers and covers it in a sauce made from chile oil, black vinegar, soy sauce, toasted sesame seeds, crushed peanuts, and Sichuan peppercorns. He described the flavor profile as cool, hot, savory, sour, sweet, fragrant and numbing all at once.

The History Behind Saliva Chicken

According to culinary lore, the spicy salad originated in the Sichuan capital of Chengdu. Street vendors historically sold cold chicken, which accounts for why the dish is consistently served chilled. The sauce features a distinct flavor profile known as mala, meaning numbing and spicy. The taste reportedly stimulates salivation, inspiring the literal Chinese translation of the dish's name, kou shui ji, as saliva chicken.

Where to Find Kou Shui Ji in Restaurants

Recreating Zimmern's recipe at home requires gathering specialty ingredients, which can prove challenging for home cooks. Diners looking to skip the preparation can order similar dishes at regional Sichuan establishments, though menu naming conventions vary. For instance, the West Coast restaurant chain Chengdu Taste serves a cold flavored chicken in chili sauce, while Little Pepper in New York offers steamed chicken with special chili sauce. Restaurant-goers should consult their servers to confirm whether a specific menu item aligns with traditional kou shui ji.