Rotisserie Kou Shui Chicken Bowl
Serves 2 · Prep: 10 minutes · Cook: 5 minutes · Total: about 15 minutes
As my parents get older, they want recipes that are easier. Less standing at the stove, fewer dishes, and nothing that turns dinner into a project. They still want Chinese dinner.
My mom would rather buy a rotisserie chicken than poach a whole bird at home. Same. I tear the chicken into pieces, fry the aromatics in a little oil with chili crisp, then pour everything over cold chicken with rice and cucumber.
Ingredients
Bowl
- 2 cups cooked white rice
- 1½ to 2 cups cold rotisserie chicken, pulled into bite-size pieces
- ½ cucumber, sliced or cut into small chunks
- 1 scallion, thinly sliced
- Cilantro (optional)
- Toasted sesame seeds (optional)
Sauce
- 2 tablespoons neutral oil
- 1 tablespoon chili crisp, plus more if you want it spicier
- 1 garlic clove, finely minced
- 1 teaspoon minced ginger
- 1 scallion, finely sliced, white and green parts separated
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 to 2 tablespoons warm water, or the same amount of chicken broth
- Pinch of ground Sichuan peppercorn (optional)
Instructions
- 1
Plate the chicken
Put the cold rotisserie chicken in a bowl or over rice. Add cucumber on the side.
- 2
Mix the soy-vinegar sauce
In a small bowl, mix the soy sauce, black vinegar, sesame oil, sugar, and water or chicken broth. Set it aside.
- 3
Gather the aromatics
Put the garlic, ginger, scallion whites, chili crisp, and Sichuan peppercorn if using in another small bowl.
- 4
Bloom the aromatics
Heat the neutral oil in a small pan over medium heat. When the oil is hot but not smoking, add the garlic, ginger, scallion whites, and chili crisp. Fry for 20 to 40 seconds, just until everything smells good. Do not let the garlic burn.
- 5
Add the soy-vinegar mixture
Turn off the heat. Stir in the soy-vinegar mixture. It may sizzle a little.
- 6
Sauce the chicken
Pour the hot sauce over the cold chicken.
- 7
Finish
Finish with scallion greens, cilantro, and sesame seeds if using. Eat with warm rice and cucumber.
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