Steamed Mouthwatering Chicken

Hey friends! After all that heavy Christmas feasting, I seriously needed something lighter but still packed with bold flavors. So I whipped up one of my absolute favorite steamed mouthwatering chicken! Don’t let the name scare you; it literally means “saliva chicken” because it’s so drool-worthy. This version is steamed instead of boiled, making it juicier and even more satisfying. And guess what? With my Panasonic DS59 4-in-1 Combi Oven, the whole meal came together in under 35 minutes!

Served over chewy biang biang noodles, it’s spicy, numbing, garlicky, and full of that irresistible Sichuan kick. Trust me, once you try this, you’ll want to make it on repeat!

Method

1. Prepare the Chicken Setup

First, grab a heat-proof plate and place a small rice bowl upside down in the center. This bowl will catch all the chicken juices (known as chicken essence) that drip off during the steaming process. Surround the rice bowl with the white parts of the spring onions to add a little flavor base for the chicken. Once that’s ready, carefully place the chicken leg quarters on top of the plate. Then, layer the chicken with ginger slices, dried chillies, turmeric, chicken powder, and a drizzle of oil to season and enhance the flavors. This step is key to making sure the chicken infuses with all those delicious, aromatic ingredients.

2. Cover and Steam

Now, take another heat-proof plate and cover the whole setup, ensuring it’s sealed properly. The second plate will trap the steam, keeping the chicken juicy and tender. After covering, place this entire setup into your Panasonic DS59 Combi Oven, ensuring the water tank is filled for steaming. Select Combination 3 (Steam + Microwave) on your oven and cook for about 20 minutes. This cooking method will ensure the chicken remains moist while the spices infuse it with flavor.

3. Remove and Ice Bath

Once the 20 minutes are up, carefully remove the plate from the oven. Use tongs to carefully lift the chicken from the plate and place it in an ice bath. This is important to stop the cooking process and help the chicken skin firm up, giving it that perfect texture. Let the chicken sit in the ice bath for a few minutes while you prepare the noodles and sauce.

4. Cool and Collect Chicken Essence

As the chicken cools, take the bowl with the chicken essence underneath and wait for about 5 to 10 minutes. The essence will be extremely hot, so be cautious when handling it. After it cools down, carefully flip the bowl and collect the rich, flavorful chicken essence that has accumulated in the rice bowl. This liquid will be a vital component of the sauce, adding an extra layer of depth and flavor.

5. Cook Noodles

While the chicken is cooling in the ice bath, go ahead and boil your biang biang noodles (or substitute with egg noodles if needed). Make sure the noodles are cooked to your desired level of doneness and drain them well. These chewy noodles will perfectly absorb the spicy and flavorful sauce, making each bite even better.

6. Make the Sauce

Now that everything is ready, it’s time to make the sauce. In a mixing bowl, combine the minced garlic, ginger, spring onion, chopped coriander, sesame seeds, chili powder, ground Sichuan pepper, white pepper, hot oil, salt, sugar, oyster sauce, Chinese black vinegar, soy sauce, sesame oil, and the collected chicken essence. Whisk it all together to create a flavorful, spicy sauce. This sauce will be poured over the chicken, adding a mouthwatering kick to the dish.

7. Assemble the Dish

To assemble, place the cooked noodles on a plate or bowl. Arrange the steamed chicken over the noodles and then pour the sauce generously on top, making sure to coat the chicken and noodles evenly. Finally, garnish with spring onion greens, extra sesame seeds, and chopped coriander for a burst of fresh flavor and color.

Necessary Tools

• Panasonic 4-in-1 DS59 Combi Oven (or any steamer setup)
• Heat-proof plate and bowl
• Knife and chopping board
• Mixing bowl
• Tongs
• Ice bath bowl
• Small rice bowl (to collect chicken juice)

Serving Suggestions

This dish is perfect served warm or even chilled! The biang biang noodles soak up all the spicy, garlicky sauce. You can add blanched bok choy or cucumbers on the side for freshness. For a fuller meal, pair it with a light soup or some quick stir-fried greens.

Fun Fact

Did you know Kou Shui Ji is a famous Sichuan cold dish? It’s called “saliva chicken” because it’s so tasty it literally makes your mouth water. Traditionally, it’s boiled, but steaming keeps the chicken juicy while locking in all those bold flavors!

Conclusion

This steamed mouthwatering chicken is the perfect dish to reset your appetite without losing any flavor. It’s spicy, juicy, and totally slurpable when paired with biang biang noodles. Plus, with the help of my Panasonic DS59 oven, it’s a breeze to make. So next time you’re craving something bold but not too heavy give this recipe a try. Your tastebuds will thank you!