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

On Tue, 07 Aug 2007 21:49:09 -0400, ian > wrote:

>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
>
i can't help you with the recipe, but it sounds good. i think i know
what century eggs are, but i've never heard of fen pi or la mian.

your pal,
blake

On Aug 8, 1:44 pm, blake murphy > wrote:

> i've never heard of fen pi or la mian.

Fen pi is a kind of "noodle" made with bean starch. It comes in a
sheet or in strips, you soak it then cut it up. It is translucent when
cooked, and usually served room temperature or cold, mixed with a
dressing and other ingredients. Pictures here
http://www.sc.xinhuanet.com/content/...nt_5111065.htm

you see the package in the middle of the second photo.

You probably know the Japanese version of "la mian" which is ramen.
It's hand-pulled wheat noodles.

On Wed, 22 Aug 2007 13:32:13 -0700, Tippi > wrote:

>On Aug 8, 1:44 pm, blake murphy > wrote:
>
>> i've never heard of fen pi or la mian.
>
>Fen pi is a kind of "noodle" made with bean starch. It comes in a
>sheet or in strips, you soak it then cut it up. It is translucent when
>cooked, and usually served room temperature or cold, mixed with a
>dressing and other ingredients. Pictures here
>http://www.sc.xinhuanet.com/content/...nt_5111065.htm
>
kinda odd-looking.

>you see the package in the middle of the second photo.
>
>You probably know the Japanese version of "la mian" which is ramen.
>It's hand-pulled wheat noodles.

thanks, tippi.

your pal,
blake

Steve Wertz wrote:
> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>
>> So, does anyone have a complete recipe for this dish?
>
> Well, it needs some careful translation,
> http://www.week9.com/en/food.php/185
>
> This is the version served at a local Sichuanese place here in
> Austin. While they call it "Delight Chicken" in English, the
> Chinese characters from the menu matches that of Saliva Chicken.
>
> http://www.asiamarketaustin.com/imag...kenDelight.jpg
>
> I've also seen it referred to as Marinated Chicken and Spicy
> Chicken in some Sichuan restaurants. You would have to look at
> the Chinese characters to be sure as they just make up these
> names. Note that some places serve it cold or at room temp.
>
> And another photo:
> http://news.xinhuanet.com/food/2005-...nt_3223401.htm
>
> -sw

Szechanese for sure !


Gerardus waiting your translation

Steve Wertz wrote:
> On Wed, 8 Aug 2007 20:53:09 +0200, Gerardus wrote:
>
>> Szechanese for sure !
>>
>> Gerardus waiting your translation
>
> Somebody from Czechlochistan?
>
> Congratulations on finding a word that only occurs 4 times on
> Google :-)
>
> -sw

Nice to know to be read...


Gerardus

Steve Wertz wrote:
> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>
>> So, does anyone have a complete recipe for this dish?
>
> Well, it needs some careful translation,
> http://www.week9.com/en/food.php/185
>
> This is the version served at a local Sichuanese place here in
> Austin. While they call it "Delight Chicken" in English, the
> Chinese characters from the menu matches that of Saliva Chicken.
>
> http://www.asiamarketaustin.com/imag...kenDelight.jpg
>
> I've also seen it referred to as Marinated Chicken and Spicy
> Chicken in some Sichuan restaurants. You would have to look at
> the Chinese characters to be sure as they just make up these
> names. Note that some places serve it cold or at room temp.
>
> And another photo:
> http://news.xinhuanet.com/food/2005-...nt_3223401.htm
>
> -sw

Nice to see that this group is still alive!

Thanks for the research. I went to a restaurant that serves Sechuan &
Hunan food (Hong Kong Palace near Seven Corners in Fairfax County, VA)
today, and funnily enough they had "Sechuan Mouth-Watering Chicken" on
the menu as an appetizer. I had to try it, of course (wish I'd brought
my camera). Anyway, it looked a little like the picture at
http://news.xinhuanet.com/food/2005-...nt_3223401.htm. The main
problem was that the chicken had been hacked through the bone, and there
were many bone fragments in the meat. It was a cold dish, and had some
peanuts, sesame oil, scallions, sechuan peppers, cilantro, and something
that looked like lemon grass, but wasn't (I think).

We also had Chengdu Cold Noodles, Double-Cooked pork with long beans,
and Spicy Chicken with dried red peppers. Very good indeed. The spicy
chicken has some cumin in it, which I think Dunlop says reflects a
Muslim influence, so its not pure Sechuan, I think.

Anyway, this was fun, and I love the mistranslated name 'Saliva Chicken'.

Ian

Steve Wertz wrote:
> On Wed, 8 Aug 2007 13:31:40 -0500, Steve Wertz wrote:
>
>> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>>
>>> So, does anyone have a complete recipe for this dish?
>> Well, it needs some careful translation,
>> http://www.week9.com/en/food.php/185
>
> My brother has a [very] Chinese girlfriend. I've asked her to
> translate a recipe for us.
>
> -sw

It would be nice to know how to make it, since then the shattered bone
fragments could be avoided!

ian

ian > wrote:
> Steve Wertz wrote:
> > On Wed, 8 Aug 2007 13:31:40 -0500, Steve Wertz wrote:
> >> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
> >>
> >>> So, does anyone have a complete recipe for this dish?
> >> Well, it needs some careful translation,
> >> http://www.week9.com/en/food.php/185
> >
> > My brother has a [very] Chinese girlfriend. I've asked her to
> > translate a recipe for us.
> >
> > -sw
>
> It would be nice to know how to make it, since then the shattered bone
> fragments could be avoided!

Jun makes a lot of chicken soups, curries, etc., where she breaks
drumsticks, thighs and wings to release the marrow. She uses the back of a
cleaver across the middle of the bone. Yes, there are some bone fragments,
but the added flavor more than makes up for the slight inconvenience. IMO

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

ian > wrote:
> Steve Wertz wrote:
> > On Wed, 8 Aug 2007 13:31:40 -0500, Steve Wertz wrote:
> >> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
> >>
> >>> So, does anyone have a complete recipe for this dish?
> >> Well, it needs some careful translation,
> >> http://www.week9.com/en/food.php/185
> >
> > My brother has a [very] Chinese girlfriend. I've asked her to
> > translate a recipe for us.
> >
> > -sw
>
> It would be nice to know how to make it, since then the shattered bone
> fragments could be avoided!

Jun makes a lot of Thai chicken soups, curries, etc., where she breaks
drumsticks, thighs and wings to release the marrow. She uses the back of a
cleaver across the middle of the bone. Yes, there are some bone fragments,
but the added flavor more than makes up for the slight inconvenience. IMO

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 09 Aug 2007 04:18:13 GMT, Nick Cramer >
wrote:

>ian > wrote:
>> Steve Wertz wrote:
>> > On Wed, 8 Aug 2007 13:31:40 -0500, Steve Wertz wrote:
>> >> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>> >>
>> >>> So, does anyone have a complete recipe for this dish?
>> >> Well, it needs some careful translation,
>> >> http://www.week9.com/en/food.php/185
>> >
>> > My brother has a [very] Chinese girlfriend. I've asked her to
>> > translate a recipe for us.
>> >
>> > -sw
>>
>> It would be nice to know how to make it, since then the shattered bone
>> fragments could be avoided!
>
>Jun makes a lot of Thai chicken soups, curries, etc., where she breaks
>drumsticks, thighs and wings to release the marrow. She uses the back of a
>cleaver across the middle of the bone. Yes, there are some bone fragments,
>but the added flavor more than makes up for the slight inconvenience. IMO

jeez, i'd like to have dinner at your house sometime!

your pal,
blake

blake murphy > wrote:
> On 09 Aug 2007 04:18:13 GMT, Nick Cramer >
> >ian > wrote:
> >> Steve Wertz wrote:
> >> > On Wed, 8 Aug 2007 13:31:40 -0500, Steve Wertz wrote:
> >> >> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
> >> >> [ . . . ]
> >Jun makes a lot of Thai chicken soups, curries, etc., where she breaks
> >drumsticks, thighs and wings to release the marrow. She uses the back of
> >a cleaver across the middle of the bone. Yes, there are some bone
> >fragments, but the added flavor more than makes up for the slight
> >inconvenience. IMO
>
> jeez, i'd like to have dinner at your house sometime!

Lemme know when ya'll be in town, Blake. Jun won't be back 'til the end of
the month, but my kids can crank up some good Thai food for ya or I can
fire up the smoker/grill if yer hankerin' ribs or steak.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 09 Aug 2007 23:44:05 GMT, Nick Cramer >
wrote:

>blake murphy > wrote:
>> On 09 Aug 2007 04:18:13 GMT, Nick Cramer >
>> >ian > wrote:
>> >> Steve Wertz wrote:
>> >> > On Wed, 8 Aug 2007 13:31:40 -0500, Steve Wertz wrote:
>> >> >> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>> >> >> [ . . . ]
>> >Jun makes a lot of Thai chicken soups, curries, etc., where she breaks
>> >drumsticks, thighs and wings to release the marrow. She uses the back of
>> >a cleaver across the middle of the bone. Yes, there are some bone
>> >fragments, but the added flavor more than makes up for the slight
>> >inconvenience. IMO
>>
>> jeez, i'd like to have dinner at your house sometime!
>
>Lemme know when ya'll be in town, Blake. Jun won't be back 'til the end of
>the month, but my kids can crank up some good Thai food for ya or I can
>fire up the smoker/grill if yer hankerin' ribs or steak.

what town?

your pal,
blake

Steve Wertz wrote:
> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>
>> So, does anyone have a complete recipe for this dish?
>
> Well, this is what I got back, for what it's worth. I told you
> she was very Chinese ;-) This was a translation of that site
> that was mentioned earlier - the ones with pictures of the
> ingredients and a final dish.
>
> Begin:
>
> [no amounts/measurements for any ingredients]
>
> chicken is steamed or poached (10 mins?) until done,
> quenched in ice water when done
>
> heat up wok with oil until oil is "60% hot".
> put in green onion, ginger, garlic and stir-fry until smells come
> out turn off heat, strain solids (and trash) from oil into chili
> powder mix together soy sauce, salt, sugar and vinegar
> with two spoonfuls of the chili oil pour over chicken
> garnish with green onion, cilantro and/or sesame seeds
>
> -sw

This recipe doesn't say so, but I think it needs sopme Sechuan peppers
too, perhaps fried whole with the ginger & garlic.

Thanks,

Ian

On Mon, 13 Aug 2007 21:37:59 -0500, Steve Wertz
> wrote:

> heat up wok with oil until oil is "60% hot".


What does "60% hot" mean?

--
Ken Blake
Please Reply to the Newsgroup

On Thu, 16 Aug 2007 14:16:37 GMT, Steve Wertz
> wrote:

> On Wed, 15 Aug 2007 12:39:46 -0700, Ken Blake wrote:
>
> > On Mon, 13 Aug 2007 21:37:59 -0500, Steve Wertz
> > > wrote:
> >
> >> heat up wok with oil until oil is "60% hot".
> >
> > What does "60% hot" mean?
>
> How *dare* you question a Chinese translation!



LOL! I'm just trying to find out what it's supposed to mean. I have no
idea.

--
Ken Blake
Please Reply to the Newsgroup

On Aug 16, 11:33 am, Ken Blake >
wrote:

> > > What does "60% hot" mean?
>
> > How *dare* you question a Chinese translation!
>
> LOL! I'm just trying to find out what it's supposed to mean. I have no
> idea.

They say that all the time in Chinese cooking, but actually say "six
tenths hot". Also you can order steak "seven tenths cooked" etc.

On Wed, 22 Aug 2007 13:35:46 -0700, Tippi > wrote:

>On Aug 16, 11:33 am, Ken Blake >
>wrote:
>
>> > > What does "60% hot" mean?
>>
>> > How *dare* you question a Chinese translation!
>>
>> LOL! I'm just trying to find out what it's supposed to mean. I have no
>> idea.
>
>They say that all the time in Chinese cooking, but actually say "six
>tenths hot". Also you can order steak "seven tenths cooked" etc.
>

i thought the wily orientals were inscrutable, and now you tell me
they're precise?

your pal,
blake