Comments on: Mouth-watering chicken (Kou Shui Ji, 口水鸡)

By: Wei Guo

Wei Guo — Thu, 14 May 2026 05:53:21 +0000

In reply to Shane. They are about 700g (1.5 lb). Happy cooking!

By: Shane

Shane — Tue, 12 May 2026 05:51:56 +0000

Hi, the three chicken legs-approximately how much would they weigh?

By: Wei Guo

Wei Guo — Wed, 04 Dec 2024 06:40:24 +0000

In reply to Kristerbel Pang. Hi Kristerbel! You can keep the cooked chicken in the fridge for up to 3 days. Also, store the chicken, the sauce, and the toasted nuts separately. Happy cooking!

By: Kristerbel Pang

Kristerbel Pang — Mon, 02 Dec 2024 00:16:03 +0000

Hi! Can I keep this in the fridge and how long for? Should I keep it with the sauce or separate? Thank you!

By: Wei Guo

Wei Guo — Tue, 23 Jul 2024 10:16:22 +0000

In reply to Seth. That sounds really delicious!

By: Seth

Seth — Mon, 22 Jul 2024 17:30:39 +0000

In reply to Wei Guo.

So, it was actually very similar to your recipe, which I also make, except you also fry in doubanjiang and let it sit for two days before filtering and straining the oil to be clear and vibrant red. In Fuchsia’s Sichuan she calls it Red Spicy Infused Oil, 复制调和⽼油, where the addition of the doubanjiang is the “red”. It worked really well with your recipe, which was absolutely fantastic, thanks so much!

By: Wei Guo

Wei Guo — Sat, 20 Jul 2024 09:31:30 +0000

In reply to Paola. Thank you, Paola, for trying out my recipe and leaving a lovely comment (Google Translate helped me to understand it )!

By: Paola

Paola — Mon, 15 Jul 2024 17:22:56 +0000

Lo faccio spesso d’estate! È proprio un piatto delizioso!
E lo propongo in tutte le stagioni se mi capita di avere ospiti, è un ottimo antipasto, apre lo stomaco 😋

By: Wei Guo

Wei Guo — Wed, 03 Jul 2024 16:39:09 +0000

In reply to Seth. Do you mean the oil from a jar of Doubanjiang? That's fine to use but the flavor would be different. My chili oil recipe uses both chili flakes and ground chili and the latter helps a lot in creating a vibrant red color.

By: Seth

Seth — Mon, 01 Jul 2024 21:10:05 +0000

Love your recipes, and looking forward to making this. I’ve not gotten my chili oil as red as yours in the picture with just a standard chilli oil recipe like yours. I do have some red clear oil using doubanjiang that I got from Fuchsia’s Sichuan. Obviously flavour profile is quite different, do you think that would still work? Any tips to get a nice, redder chilli oil? Just more chillies I guess, ha?