Sichuan Mouth-watering Chicken Recipe

Serves one



1 portion of steamed chicken thigh or breast (from local Chicken Rice stall)

1 sprig of coriander leaves, plucked

2 tbsp peanuts, roasted

(Optional) 1 chili padi, sliced


Mala Sauce 

1.5 tbsp of soy sauce

1.5 tbsp Chinkiang Chinese Black Vinegar

2cm ginger, grated

1 garlic clove, grated

2tbsp (30g) Meraki Szechuan Mala Butter*

*Note feel free to add more butter if you prefer it spicier



  1. If you prefer it served in the traditional way (served cold), leave chicken covered in a bowl in the fridge for 30-45 minutes.
  2. Melt Meraki Szechuan Mala Butter in microwave on high for 30 seconds, covered to prevent excessive splattering.
  3. Combine with remaining Mala Sauce ingredients in a small bowl and mix well. Set aside to cool.
  4. Roast peanuts on a frying pan with no oil on medium-low heat for 3-4 minutes until they start to brown slightly.
  5. Spoon Mala Sauce over chicken and mix well to coat. Garnish generously with roasted peanuts, cilantro leaves and sliced chili padi if using.

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