Kou shui ji is a Sichuan cold dish. Chicken, either steamed or poached, is deboned and cut bite-size. It's then topped with an oily sauce that's spicy, numbing, sour, and fragrant.
"Kou shui ji" means saliva chicken. Fortunately, there's no saliva in the recipe. But the dish must make you drool to be worthy of its name.
I make saliva chicken with Jacky Yu's recipe. He uses century eggs, which