• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oh My Food Recipes
  • Homepage
  • About me
  • Recipes
    • Recipes by category
  • Subscribe Now
  • Contact Me
  • Disclosure
    • Privacy Policy
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Homepage
  • About me
  • Recipes
    • Recipes by category
  • Subscribe Now
  • Contact Me
  • Disclosure
    • Privacy Policy
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Instant pot pressure cooker » Mouth Watering Chicken

    Mouth Watering Chicken

    Published: Feb 19, 2022 Modified: Feb 20, 2022 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Savory and flavorful mouth watering chicken is a well known and popular Sichuan cuisine like mapo tofu dish. In this saliva chicken recipe, it has simple ingredients. Also, this mouth watering chicken recipe has both instant pot and stove top methods to guide you how to make delicious mouth watering chicken at home for your meal or feast.

    Love Chinese food? Check out these Chinese cured pork belly, beef broccoli, Chinese steamed pork patty, ginger scallion crab, beef with bitter melon recipes.

    mouth watering chicken or saliva chicken dish on a white plate

    What is mouth watering chicken?

    Mouth watering chicken in Chinese (口水雞 or 口水鸡 ) literally translated as saliva chicken. In mandarin pinyin it calls kǒu shuǐ jī or in Cantonese it calls hau shui gai. It is a famous Szechuan dish and often serves as a cool dish.

    Sichuan cuisine is well known for its richness of seasoning condiments, integrating savory, spicy, freshness, fragrance and tenderness. Therefore, this mouth watering chicken recipe is focused with rich condiments savory, spicy, sour, sweet, freshness, fragrance and tenderness.

    When I made this dish, my husband asked me what it was. I replied saliva chicken. He immediately thought it was made of saliva. I laughed out loud. Sure, the name of “Saliva Chicken” doesn’t sound decent and makes you think of saliva. People named it “Saliva Chicken” because it is so good and delicious that it makes you drool. Also, Sichuanese love spicy food and add a lot of peppercorn to make it spicy, the numbness of the mouth and water flows out unconsciously after eating it. 

    What are the ingredients for mouth watering chicken?

    In this saliva chicken recipe, I used simple ingredients. And, most of the ingredients you can get at regular grocery stores. The main ingredients are chicken thighs, ginger, green onions, garlic, paprika, chili peppers, salt, sugar, soy sauce, black vinegar, vegetable oil and water. 

    saliva chicken ingredients

    Cooking tips for how to make instant pot mouth watering chicken:

    • Cut green onions into half. Then, use the top white part for cooking the chicken. The bottom green part of the green onion is cut into pieces for the sauce. 
    • Put the chicken thighs, top part of green onion, ginger and water into the instant pot. Close the lid and vent, push the manual button, adjust time for 5 minutes at high pressure and naturally release pressure.
    • After the chicken is done, put them into an ice bath for 3 minutes. This shocking process stops the cooking process and allows the skin to become “crunchy” in. Also, it allows a nice layer of gelatin to solidify.
    • It is best to remove the bone before cutting the chicken. 
    • You can adjust the amount of chili peppers for your spiciness. 
    • Paprika only gives the bright red color to this dish. 
    • Also, adjust the amount of soy sauce to your saltness. 
    • Heat up vegetable oil around 375 F-400F. You can dip a pair of wooden chopsticks to test if there are any bubbles around it. Or, use a thermometer to measure the temperature. 
    • Be careful when pouring the hot oil over the sauce. Then, mix it well and add water, soy sauce and black vinegar. 
    • Mix the sauce well before pouring on the cooked and cut chicken. 

    FAQs:

    How spicy is this saliva chicken recipe?


    This saliva chicken or mouth watering chicken recipe is mildly spicy because I only used 1 teaspoon of chili pepper. If you want spicier, you can adjust the amount of chili peppers. Paprika is only given a bright red color to the dish and it's not spicy at all. 

    Can I use a whole chicken? 

    Yes, of course you can use a whole chicken. But, cooking time is different. You can check out this white cut chicken post for how to use an instant pot to cook a whole chicken.  

    Can I use the stove top method to cook the chicken thighs?

    Of course, you can. Put the chicken thighs in a pot with water. Boil the chicken thighs for 15 minutes. Then, turn off the fire and cover the lid for 15-20 minutes. 

    What is black vinegar taste like? Can I replace it with regular vinegar?

    Black vinegar originates from Zhenjiang, Jiangsu province in China. It is black in color and has a malty, woody, fruity taste and smoky flavor. Also, it is mild and less acidic than a regular white vinegar. I do not recommend substituting with regular vinegar in this recipe.

    Instructions for how to make instant pot mouth watering chicken: 

    green onions cut into half

    Preparation:

    1. Wash and cut 4 sticks of green onions into half. (The top white part uses it to cook with the chicken. The bottom green part uses it for the sauce.)
    bottom green onion cut into pieces

    2. The bottom green part of the green onion cut them into pieces and set it aside.

    peel ginger skin

    3. Peel a small piece of ginger. (It's around 1 oz or 28 grams.)

    sliced ginger

    4. Cut the peeled ginger into 4 slices.

    chicken thighs in the instant pot

    Cooking:

    5. Wash and put 4 pieces of chicken thighs into the instant pot pressure cooker. (It's around 2.5 pounds.)

    top part green onion ginger and chicken thighs in the instant pot

    6. After that, put the top part of green onions and ginger slices into the instant pot.

    water poured into the instant pot with chicken green onion and ginger

    7. Pour 2 cups of water into the pressure cooker. Close the lid and vent, push the manual button, adjust time to 5 minutes at high pressure and naturally release pressure.

    minced garlic in the glass container

    Sauce:

    8. Meanwhile, peel 1 small medium sized whole garlic. (It's around 10 garlic cloves.) Then, mince the garlic.

    paprika chili peppers salt and sugar in the bowl top view

    9. Next, put 3 teaspoons of paprika, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of chili peppers into the bowl. Then, mix it well.

    minced garlic with chili peppers mixture in the bowl

    10. The following step, put the minced garlic into the bowl.

    Green onion garlic with chili pepper mixture in the bowl

    11. Then, put the bottom green onion from step 2 into the bowl.

    vegetable oil heat up in the pan

    12. After, heat up ¼ cup of vegetable oil in the pan. Make sure the oil is hot enough. You can dip a wooden chopstick to test if there are bubbles around it. Or, use a thermometer. The temperature is around 375 F- 400F. 

    hot oil poured into the bowl with green onion garlic and chili sauce

    13. Pour the hot oil over the sauce and mix it well. ( Be careful when pouring the hot oil.)

    mouth watering chicken or saliva chicken sauce mixture on a spoon in the bowl

    14. Add 3 tablespoons of water, 2.5 tablespoons of soy sauce and 1 teaspoon of black vinegar into the sauce and mix it well.

    chicken thighs cooked in the pressure cooker instant pot top view

    15. When the chicken is cooked, take the chicken out.

    cooked chicken thighs in the ice bath top view

    16. Then, put the cooked chicken thighs into the ice bath for 3 minutes. (Put 2 cups of ice and 4 cups of water into the big bowl.)

    cut chicken thighs on the white square plate

    17. Cut the chicken thighs into pieces and put them on the plate. It is best to remove bones before cutting them because it is easier to cut.

    mouth watering chicken or saliva chicken top view

    18. Lastly, keep stirring the mixture sauce from step 14 and slowly pour over the cut chicken.

    chopsticks holding the saliva chicken or mouth watering chicken

    Enjoy this savory and delicious instant pot mouth watering chicken or saliva chicken recipe! Also, check out these kung pao chicken, sesame oil chicken rice, orange chicken, Thai green curry and baked whole chicken recipes.

    Instructions for how to make stove top mouth watering chicken:

    Preparation:

    1. Wash and cut 4 sticks of green onions into half. (The top white part uses it to cook with the chicken. The bottom green part uses it for the sauce.)

    2. The bottom green part of the green onion cut them into pieces and set it aside. 

    3. Peel a small piece of ginger. (It's around 1 oz or 28 grams.)

    4. Cut the peeled ginger into 4 slices. 

    Cooking:

    5.Wash and put 4 pieces of chicken thighs into a pot. 

    6. After that, put the top part of the green onions and ginger slices into the pot. 

    7. Pour 5 cups of water into the pot and make sure the water covers the chicken. Turn on the heat to medium small. Let the chicken cook and boil it for 15 minutes. Then, turn off the fire and cover the lid for 15-20 minutes.  

    Sauce:

    8. Meanwhile, peel 1 small medium sized whole garlic. (It's around 10 garlic cloves.) Then, mince the garlic.

    9. Next, put 3 teaspoons of paprika, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of chili peppers into the bowl. Then, mix it well. 

    10. The following step, put the minced garlic into the bowl. 

    11. Then, put the bottom green onion from step 2 into the bowl. 

    12. After, heat up ¼ cup of vegetable oil in the pan. Make sure the oil is hot enough. You can dip a wooden chopstick to test if there are bubbles around it. Or, use a thermometer. The temperature is around 375F-400 F. 

    13. Pour the hot oil over the sauce and mix it well. ( Be careful when pouring the hot oil.)

    14. Add 3 tablespoons of water, 2.5 tablespoons of soy sauce and 1 teaspoon of black vinegar into the sauce and mix it well. 

    15. When the chicken is cooked, take the chicken out. 

    16. Then, put the cooked chicken thighs into the ice bath for 3 minutes. (Put 2 cups of ice and 4 cups of water into the big bowl.)

    17. Cut the chicken thighs into pieces. It is best to remove bones before cutting them because it is easier to cut. 

    18. Lastly, keep stirring the mixture sauce from step 14 and slowly pour over the cut chicken.

    You May Also Like These Recipes:

    • SINGAPORE RICE NOODLES
    • CHINESE EGGPLANT AND PORK
    • EASY HOT AND SOUR SOUP
    • CRISPY TERIYAKI TOFU

    Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.

    mouth watering chicken or saliva chicken with a white and grey striped towel

    Mouth Watering Chicken

    Savory and flavorful mouth watering chicken is a well known and popular Sichuan cuisine like mapo tofu dish. In this saliva chicken recipe, it has simple ingredients. Also, this mouth watering chicken recipe has both instant pot and stove top methods to guide you how to make delicious mouth watering chicken at home for your meal or feast.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Asian, Chinese
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 639kcal
    Author: Tracy O.

    Video

    Ingredients

    • 4 pieces Chicken thighs (With bone & skin it's around 2.5 pounds)
    • 4 sticks Green onion (White top part)
    • 4 slices Ginger (1 oz or 28 grams)
    • 2 cups Water (2 cups for instant pot and 5 cups for stove top)

    Sauce:

    • 1 whole Garlic (Small medium sized it's around 10 garlic cloves)
    • 4 sticks Green onion (Green bottom part)
    • 3 teaspoons Paprika
    • 1 teaspoon Chili peppers
    • 1 teaspoon Salt
    • 1 teaspoon Sugar
    • ¼ cup Vegetable oil
    • 3 tablespoons Water
    • 2.5 tablespoons Soy sauce
    • 1 teaspoon Black vinegar
    US Customary - Metric

    Instructions

    Instant Pot Method:

    • Wash and cut 4 sticks of green onions into half. (The top white part uses it to cook with the chicken. The bottom green part uses it for the sauce.)
    • The bottom green part of the green onion cut them into pieces and set it aside.
    • Peel a small piece of ginger. (It's around 1 oz or 28 grams.)
    • Cut the peeled ginger into 4 slices.
    • Wash and put 4 pieces of chicken thighs into the instant pot pressure cooker. (It's around 2.5 pounds.)
    • After that, put the top part of green onions and ginger slices into the instant pot.
    • Pour 2 cups of water into the pressure cooker. Close the lid and vent, push the manual button, adjust time to 5 minutes at high pressure and naturally release pressure.
    • Meanwhile, peel 1 small medium sized whole garlic. (It's around 10 garlic cloves.) Then, mince the garlic.
    • Next, put 3 teaspoons of paprika, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of chili peppers into the bowl. Then, mix it well.
    • The following step, put the minced garlic into the bowl.
    • Then, put the bottom green onion from step 2 into the bowl.
    • After, heat up ¼ cup of vegetable oil in the pan. Make sure the oil is hot enough. You can dip a wooden chopstick to test if there are bubbles around it. Or, use a thermometer. The temperature is around 375 F- 400F. 
    • Pour the hot oil over the sauce and mix it well. ( Be careful when pouring the hot oil.)
    • Add 3 tablespoons of water, 2.5 tablespoons of soy sauce and 1 teaspoon of black vinegar into the sauce and mix it well.
    • When the chicken is cooked, take the chicken out.
    • Then, put the cooked chicken thighs into the ice bath for 3 minutes. (Put 2 cups of ice and 4 cups of water into the big bowl.)
    • Cut the chicken thighs into pieces and put them on the plate. It is best to remove bones before cutting them because it is easier to cut.
    • Lastly, keep stirring the mixture sauce from step 14 and slowly pour over the cut chicken.

    Stove Top Method:

    • Wash and cut 4 sticks of green onions into half. (The top white part uses it to cook with the chicken. The bottom green part uses it for the sauce.)
    • The bottom green part of the green onion cut them into pieces and set it aside. 
    • Peel a small piece of ginger. (It's around 1 oz or 28 grams.)
    • Cut the peeled ginger into 4 slices. 
    • Wash and put 4 pieces of chicken thighs into a pot. (It's around 2.5 pounds.)
    • After that, put the top part of the green onions and ginger slices into the pot. 
    • Pour 5 cups of water into the pot and make sure the water covers the chicken. Turn on the heat to medium small. Let the chicken cook and boil it for 15 minutes. Then, turn off the fire and cover the lid for 15-20 minutes.  
    • Meanwhile, peel 1 small medium sized whole garlic. (It's around 10 garlic cloves.) Then, mince the garlic.
    • Next, put 3 teaspoons of paprika, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of chili peppers into the bowl. Then, mix it well. 
    • The following step, put the minced garlic into the bowl. 
    • Then, put the bottom green onion from step 2 into the bowl. 
    • After, heat up ¼ cup of vegetable oil in the pan. Make sure the oil is hot enough. You can dip a wooden chopstick to test if there are bubbles around it. Or, use a thermometer. The temperature is around 375F- 400F. 
    • Pour the hot oil over the sauce and mix it well. ( Be careful when pouring the hot oil.)
    • Add 3 tablespoons of water, 2.5 tablespoons of soy sauce and 1 teaspoon of black vinegar into the sauce and mix it well. 
    • When the chicken is cooked, take the chicken out. 
    • Then, put the cooked chicken thighs into the ice bath for 3 minutes. (Put 2 cups of ice and 4 cups of water into the big bowl.)
    • Cut the chicken thighs into pieces. It is best to remove bones before cutting them because it is easier to cut. 
    • Lastly, keep stirring the mixture sauce from step 14 and slowly pour over the cut chicken.

    Notes

    Cooking tips for how to make instant pot mouth watering chicken:

    • Cut green onions into half. Then, use the top white part for cooking the chicken. The bottom green part of the green onion is cut into pieces for the sauce. 
    • Put the chicken thighs, top part of green onion, ginger and water into the instant pot. Close the lid and vent, push the manual button, adjust time for 5 minutes at high pressure and naturally release pressure.
    • After the chicken is done, put them into an ice bath for 3 minutes. This shocking process stops the cooking process and allows the skin to become “crunchy” in. Also, it allows a nice layer of gelatin to solidify.
    • It is best to remove the bone before cutting the chicken. 
    • You can adjust the amount of chili peppers for your spiciness. 
    • Paprika only gives the bright red color to this dish. 
    • Also, adjust the amount of soy sauce to your saltness. 
    • Heat up vegetable oil around 375 F-400F. You can dip a pair of wooden chopsticks to test if there are any bubbles around it. Or, use a thermometer to measure the temperature. 
    • Be careful when pouring the hot oil over the sauce. Then, mix it well and add water, soy sauce and black vinegar. 
    • Mix the sauce well before pouring on the cooked and cut chicken. 

    Nutrition

    Calories: 639kcal | Carbohydrates: 4g | Protein: 47g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1436mg | Potassium: 651mg | Fiber: 1g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

    More Asian instant pot recipes

    • Pho Beef Noodle Soup
    • Sweet Zongzi
    • Taro Paste
    • Homemade California Roll

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tracy O.
    About Me

    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

    Seasonal

    • Chinese New Year Recipes
    • How to Make Chocolate Strawberries
    • Chinese New Year Nian Gao
    • Chinese Turnip Cake
    • Shrimp Chips
    • Chinese Pork Jerky
    • Chinese Broccoli with Oyster Sauce
    • Strawberry Pie Glaze with Jello

    MY FAVORITES

    • Chinese Pan Fried Dumplings
    • Black Sesame Soup
    • Korean Glass Noodles Japchae
    • Chinese Pineapple Bun
    • Japanese Tonkatsu
    • Asian Teriyaki Sauce
    • Chinese Orange Chicken
    • How to Make Vietnamese Spring Rolls

    Footer

    ↑ back to top

    About

    • Disclosure & Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Oh My Food Recipes

    AMAZON ASSOCIATES DISCLOSURE

    Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.