小菜
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口水雞以白灼仔公雞斬件晾涼，淋上辣椒油、花椒麪、花生與炒香黑芝麻調成的麻辣味汁。
將小葱清洗乾淨，切成細碎的葱花備用。把油酥花生仁用刀背輕輕拍打或砸成碎末。
Wash the spring onions and chop into small rings. Crush the crispy peanuts using the back of a knife.
取出黑芝麻，用筷子稍微擀壓一下，再放入鍋中，小火炒至香。
Lightly press the black sesame seeds with chopsticks, then toast in a dry pan until fragrant.
將仔公雞仔細處理乾淨後，放入已經燒開的沸水鍋中，煮到雞肉剛剛熟透時即可撈出。
Clean the rooster thoroughly. Poach in a pot of boiling water until just cooked, then remove.
待煮好的公雞完全晾涼後，將其斬切成大約5釐米長、1釐米寬的均勻條狀，再整齊地擺入盤中。
Once the chicken has cooled, chop into strips about 5cm long and 1cm wide, and arrange on a plate.
另取一個碗，先用香油將花生醬充分攪散，使其變得順滑。隨後，依次加入食鹽、辣椒油、冷雞湯、花椒麪、炒香的黑芝麻以及花生碎末，拌勻，調配成一份香濃的麻辣味汁。
Loosen the peanut butter with sesame oil. Stir in the salt, chilli oil, cold chicken stock, ground Sichuan pepper, toasted black sesame, and crispy peanuts to make a numbing-spicy dressing.
將調好的麻辣味汁均勻地淋在切好的雞肉條上，再撒上之前準備好的葱花，這道口水雞就大功告成了。
Pour the numbing-spicy dressing over the chicken, scatter with spring onion, and serve.
