I heard people talking about "Saliva Chicken" on NPR today. I think the
correspondent was in Shanghai and this was the English name for the dish.

I did some googling, and came up with this:

"I also ordered a Sichuan specialty kou sui gee (Spicy Chicken on the
menu but the literal translation is "saliva chicken" and I'll explain
this later)[..]. Now, how the name 'saliva chicken' came about is due to
how your tastebuds start to salivate once you catch a whiff of this
dish. Using Sichuan peppercorns as the basis of its ingredient (and
heat), it gives off this unique aroma which causes your mouth to go numb
after a few morsels. This dizzying effect gives you a 'rush' and it is
this 'rush' which keeps you going back for more. However, those not
accustomed to pretty spicy food beware." (see
http://www.yelp.com/biz/5WNBWvpPoK0Ye4ZE211X3g )

And also:

"‘Saliva’ ‘Mouth-watering’ Chicken
Naming it ‘saliva’ chicken sounds a bit gross I know. It’s actually
directly translated from the Chinese pharse ‘kou shui’. I have no idea
how that name came about. If someone could enlighten me, please do. This
dish originates from Szechuan and is usually served with century eggs,
chunks of cucumber and la mian. Xi Yan Sweets does it a little
differently by serving the usual suspects with fen pi instead. I’ve
tried this dish at Crystal Jade in Singapore before but I much prefer it
served with fen pi instead of la mian. You can choose between 3 levels
of spiciness at Xi Yan Sweets. We chose the mild version but D was
complaining that it was still too spicy for him. I thought it was ok
though. This dish is also one of the mainstays on the regular Xi Yan
menu and it was without saying that this was delicious as well." (see
http://sooksfoodnotes.blogspot.com/2...an-sweets.html)

So, does anyone have a complete recipe for this dish?

Thanks,

Ian