At the table
Pick up pieces with chopsticks and leave the bones. Share the cold plate with rice if you like.
Expect chopped bones and chili heat. This version contains peanuts, sesame and soy sauce, which may contain wheat; omitting a garnish does not guarantee an allergen-free dish.
Chili oil and garnishes vary. Confirm a boneless preparation separately when ordering.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Chili oil and garnishes vary. Confirm a boneless preparation separately when ordering.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory, chili-hot and tingling, with a little sweetness and acidity.
- Chili heat
- Texture
- Tender chicken and skin with crunchy peanuts and sesame.
- How it’s made
- Chicken is gently poached with ginger, scallion, cooking wine and salt, then cooled and chopped. A dressing of chicken stock, chili oil, Sichuan pepper, ginger, garlic, soy sauce, vinegar, salt, sugar and MSG is added over onion and scallion; peanuts and sesame finish the plate.
Chili oil and garnishes vary. Confirm a boneless preparation separately when ordering.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
Ask if they have it first
请问你们有口水鸡吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Sichuan cold plate
Poached chicken provides a mild base for fragrant red-oil dressing. The dish is served cold, with chili heat and Sichuan-pepper tingling providing contrasting sensations.