口水鸡 has an unfortunate literal translation of ‘saliva chicken’. Sure, anyone who’s had a decent rendition will know that the chicken is so tasty it gets your waterworks going, but most won’t. Fortunately, @chefchina.sg has decided to call it Steamed Chicken with Chili Sauce ($11.80++) instead, and it definitely sounds and looks better than the original.⠀
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The steamed kampong chicken is buried under a landslide of Chef China’s special chili sauce, but the spice is surprisingly restrained despite initial appearances. The yellow skin of the chicken is a giveaway that this chicken is antibiotic & hormone free, and the free range bird has firmer flesh than its cage raised relatives.⠀
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Despite a meatier chew, the chicken is still quite tender & juicy. The firmer flesh holds up well to the spicy onslaught of the numbing Sichuan chili sauce, which is really more of a paste. Oddly enough, the chili sauce reminds me of an extra chunky satay sauce, and I quite enjoyed it.⠀
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Thanks for having us, @chefchina.sg!