Kou Shui Ji (口水鸡), literally translating to “Saliva Chicken” but more appetizingly known as “mouthwatering chicken,” is a classic cold Sichuan dish from Chengdu, famous for its bold mala (numbing and spicy) flavors. I first discovered a vegan version of this iconic appetizer at Han Dou Kitchen—affectionately dubbed “Mr. Bean Kitchen” by locals—in Chengdu’s Wuhou District while living there. I was blown away by how authentically they recreated traditional Sichuan dishes without any meat, impressing both my vegetarian and non-vegetarian friends and family so much that even meat-eaters left with big smiles, no longer missing the animal protein.
My recipe draws inspiration from a chef at Wenshu Monastery (文殊院) in Chengdu and features doubao (fresh tofu bean curd sheets, often sold folded into squares in the frozen or refrigerated section of Asian markets) as the perfect silky, high-protein substitute, drenched in that irresistible spicy red chili oil sauce and served cold or warm as a snack or alongside rice. (Note: The Trader Joe’s Tofu Sheets I saw online are essentially the same as doubao once they’re microwaved.)
What is Mouthwatering (or Saliva) Chicken?
The Chinese name Kou Shui Ji (口水鸡) literally translates to “saliva chicken,” but it’s commonly called “mouthwatering chicken” because of its incredibly drool-worthy qualities. Originating from Sichuan, this dish is famous for its mala (numbing and spicy) flavor. The traditional version features cold poached chicken drenched in a savory, spicy red sauce packed with chilies, Sichuan peppercorns, and aromatic spices.
How to Make Vegan Sichuan Mouthwatering Doubao “Chicken”
Step 1: Prepare the Doubao
Doubao usually comes frozen, so I recommend thawing it overnight in the fridge. Since it contains a lot of moisture, unfold the sheets and press them between paper towels (or a clean kitchen towel) to remove excess water—this helps prevent oil from splashing during cooking.
Next, pan-fry the doubao over medium heat until golden brown on both sides. This step releases its rich flavor while making the texture firmer and more appealing.
Step 2: Braise
I use vegetables to make a quick broth and braise the doubao until soft and tender. Sauté carrot, cilantro stalks, and celery in oil, then add water and seasonings for a simple braising broth. (You can use vegetable broth if short on time.)
Carefully use chopsticks (or tongs) to submerge the doubao fully in the broth so it absorbs all the flavors evenly.
Reserve about ¼ cup of the remaining broth for mixing into the sauce later.
Step 3: Make the Sauce
Ingredients for the sauce:
- Toasted sesame oil
- Chinese sesame paste (made from toasted sesame seeds; nutty and aromatic—stir well before use as oil separates)
- Seasonings: soy sauce, Chinese black vinegar, sugar, mushroom seasoning, and Sichuan peppercorn powder (for numbing sensation)
- Red chili oil (for spiciness and color) – I used Sichuan chili oil that comes seasoned, so please adjust your saltiness and sweetness accordingly when adding this to the sauce
- Reserve some braising broth to thin the sauce
Note: A few extra stirs may be needed to fully incorporate the sesame paste when mixing with sesame oil. It looks super appetizing once you add the chili oil – the sauce immediately turns bright red – YUM!
Step 4: Assemble
Once the doubao is ready, cut into bite-sized pieces and slather with the sauce. Top with crushed peanuts and serve immediately.
This vegan Sichuan mouthwatering “chicken” is:
- Made from doubao (fresh tofu skin folded into squares, sold frozen or fresh in Asian grocery refrigerated sections)
- High in protein
- Full of flavor
- Easy to make
- A great snack or appetizer
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
For more tofu recipes, don’t forget to check out:
Vegan Sichuan Mouthwatering ‘Chicken’ (素口水鸡)
Ingredients
- 300 g doubao
- cooking oil for pan frying and braising
For Braising
- 1 small carrot
- 2 stalks cilantro
- 1 stalk celery
- 2 cups water
- 1 tbsp soy sauce
- ¼ tsp salt or mushrooms seasoning
For Sauce
- ½ tbsp toasted sesame paste
- ½ tbsp toasted sesame oil
- 1 tbsp soy sauce
- ½ Chinese black vinegar
- 1 tsp sugar plus more for taste
- ¼ tsp Sichuan peppercorn powder plus more for taste
- ¼ tsp mushrooms seasoning plus more for taste
- 3 tbsp chili oil
Garnish
- Handful crushed peanuts
- Handful chopped cilantro
Instructions
Prepare Doubao
- Thaw the doubao. If folded, unfold into a large rectangle (see photo). Press between paper towels to absorb excess moisture.
- Heat a large pan over medium-low heat with enough oil to cover the bottom.
- Pan-fry the doubao on both sides until golden brown, flipping occasionally to prevent burning.
- Transfer to a paper towel-lined plate. Wipe the pan clean for the next step.
Prepare vegetables for braising
- Roughly chop the carrot, celery, and cilantro stalks.
- Heat the same pan over medium heat with 1 tablespoon oil.
- Sauté the vegetables for 1 minute until fragrant.
- Add 2 cups water and season with 1 tablespoon soy sauce and ¼ tsp salt. Bring to a boil.
- Carefully add the pan-fried doubao. Use chopsticks to submerge it (add up to ½ cup more water if needed). Reduce to low simmer and cook 3–4 minutes until softer. Reserve at least ¼ cup broth for the sauce.
- Remove doubao with tongs or chopsticks, shaking off excess liquid. Strain the broth (save veggies for another use).
Make the sauce
- In a bowl, stir toasted sesame paste and sesame oil until smooth and thin.
- Add soy sauce, black vinegar, sugar, Sichuan peppercorn powder, mushroom seasoning, and chili oil.
- Stir in ¼ cup reserved broth until well combined. Adjust seasonings to taste. Set aside.
Assemble
- Slice braised doubao into bite-sized pieces and arrange on a serving platter (preferably one with raised sides to hold sauce).
- Ladle sauce over the top. Garnish with crushed peanuts and chopped cilantro. Serve immediately.
Video
Feel free to pin the picture on your Pinterest Board for easy reference.
Tried this recipe and it tasted so good! Thank for making this traditional Sichuan favorite vegan 😊, you are my queen