@iannot: "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 
<url> )
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 
<url>
So, does anyone have a complete recipe for this dish?
Thanks,
Ian"
    @swertz: "<quote>
Somebody from Czechlochistan?
Congratulations on finding a word that only occurs 4 times on
Google :-)
-sw"
    @iannot: "<quote>
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 
<url> 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"
    @iannot: "<quote>
It would be nice to know how to make it, since then the shattered bone 
fragments could be avoided!
ian"
    @kilikini1: "<quote>
Blake, Nick and Jun have been to my house and let me tell you, they cooked
up a storm!  They're in the S. California area.  If you ever get a chance to
get over them, give them a holler.  They'll feed ya!
kili"
    @swertz: "<quote>
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"
    @iannot: "<quote>
This recipe doesn't say so, but I think it needs sopme Sechuan peppers 
too, perhaps fried whole with the ginger & garlic.
Thanks,
Ian"
    @kblake: "On Mon, 13 Aug 2007 21:37:59 -0500, Steve Wertz
<quote>
What does "60% hot" mean?
Ken Blake
Please Reply to the Newsgroup"
    @kblake: "On Thu, 16 Aug 2007 14:16:37 GMT, Steve Wertz
<quote>
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"
    @swertz: "<quote>
I would guess that 100% is smoking.  So for peanut oil with a
450F smoke point, 60% would be about 275F.  Which kinda makes
sense as you don't want to fry or burn these ingredients with too
hot of an oil.
-sw"
    @aa172: "<quote>
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
<url>
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."
    @aa172: "On Aug 16, 11:33 am, Ken Blake <email_address>
wrote:
<quote>
They say that all the time in Chinese cooking, but actually say "six
tenths hot". Also you can order steak "seven tenths cooked" etc."
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