Comments on: Saliva Chicken (口水鸡, Sichuan Chicken in Red Oil Sauce)

By: Maggie Zhu

Maggie Zhu — Mon, 26 Aug 2024 13:33:22 +0000

In reply to Jo. The base sauce is very tasty by itself so I think it's totally OK to make it without the chili oil. If you have sesame oil, I would drizzle a bit (1 to 2 teaspoons) of sesame oil instead of olive oil.

By: Maggie Zhu

Maggie Zhu — Mon, 26 Aug 2024 13:30:22 +0000

In reply to Barbara. Yes, you totally can. The way that chili oil is used in the restaurant (also in this recipe) is a bit overboard and a part of it is for the visual. The dish will end up with a lot of leftover chili oil once you eat the chicken. This recipe uses a base sauce that is already very flavorful. I'd say start with 1 tablespoon chili oil, and add more if needed.

By: Barbara

Barbara — Sat, 24 Aug 2024 20:58:57 +0000

I do want to try this, but we are not into spicy hot. How spicy hot is the chili oil? Could I use just 1 or maybe 2 tablespoons to tone it down?

By: Jo

Jo — Sat, 24 Aug 2024 14:26:09 +0000

Recipe looks great and I’d love to try it. However, I cannot have hot chili oil (not a fan of overly spicy dishes). Will the dish still taste good without it? Should I just drizzle with olive oil instead?

By: Socks Private Proxies

Socks Private Proxies — Sun, 10 Sep 2023 02:25:25 +0000

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By: Maggie Zhu

Maggie Zhu — Mon, 08 Nov 2021 16:36:36 +0000

In reply to Tiffany. You can use 1.5 tablespoon dark soy sauce plus 2 teaspoons to 1 tablespoon sugar to replace the sweet soy sauce.

By: Tiffany

Tiffany — Sun, 07 Nov 2021 00:04:58 +0000

What could be used to substitute sweet soy sauce?

By: Alisa

Alisa — Wed, 17 Jun 2020 09:56:16 +0000

Loved it. Definitely going to cook it again and again

By: Bjoern

Bjoern — Fri, 06 Jul 2018 14:57:31 +0000

Very nice, was the first time for me to make Chinese food. I also made the homemade chili oil and the sweet soy sauce, all of which cake out nicely. For quickly trying the recipe I didn’t marinate the chicken for long, so I suppose could have more flavor, but it was nonetheless very nice and very much reminded me of the one I got in one of my favorite Szechuan style restaurants in Hong Kong. Thanks!

By: Maggie

Maggie — Sun, 15 Apr 2018 16:56:42 +0000

In reply to Sok Ai. Hi Sok, I'm so glad to hear you tried this recipe and enjoyed the dish! Yes, homemade fresh ingredients are the best! Now you have the chili oil and sweet soy sauce, you can make a lot of other delicious Sichuan dishes:) Can't wait to hear what you cook the next.