If you love big, bold, mouth-watering flavours, you’ll love this vegan spin on the Sichuan classic, Ko Shui Ji (口水鸡). This steamed aubergine dish swaps the traditional poached chicken for tender, succulent aubergine, covered with an umami-packed Sichuan chilli oil sauce. Served cold over hot rice, this steamed aubergine dish is perfect for a satisfying weeknight dinner or an impressive dish for guests. It’s both delicious and simple to make, and it brings the vibrant tastes of Sichuan cuisine to your kitchen with minimal effort.
Note: this recipe is adapted from one that was taught to me by the talented Verna Gao (@vernahungrybana).
Table of Contents
- Ingredient Breakdown
- Saliva Aubergine? Please Explain
- The Magic Of Sichuan Peppercorns
- MSG Is Great—Don’t Be Afraid To Use It
- What is Gochugaru?
- Why This Steamed Aubergine Dish Is Perfect For Dinner Parties
- Want More Aubergine Recipes?

Ingredient Breakdown
- Sichuan Peppercorns: These unique peppercorns add a delightful numbing sensation that balances the spiciness of the dish. Toasting and grinding them releases their aromatic oils, enhancing their flavour.
- Gochugaru: These Korean chilli flakes provide a mild, fruity, smoky heat, and they add a beautiful red hue to the dish. If you can’t find them, you can substitute them for regular chilli flakes.
- Chinese Five Spice: This aromatic spice blend includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel seeds. It adds a warm, sweet and slightly liquorice-y flavour profile (in a good way!).
- Garlic: Freshly minced garlic infuses the chilli oil sauce with a robust, aromatic flavour.
- Vegetable Oil: A neutral oil used to create the chilli oil sauce.
- Light Soy Sauce: Adds salty, umami depth to the sauce.
- Chinese Black Vinegar: This dark vinegar has a complex, smoky flavour. Rice vinegar can be used as a substitute.
- Sugar and MSG: These enhance the savoury and sweet elements of the sauce. If you don’t have MSG, use salt.
- Red Chilli: Adds fresh heat and vibrant colour.
- Vegetable Stock or Water: Thins the sauce to the perfect consistency.
- Aubergines: The star of the dish, providing a tender, succulent texture that soaks up the flavours of the sauce beautifully.
- Spring Onion: Adds a fresh, vibrant finish to the dish.

Saliva Aubergine? Please Explain
This steamed aubergine dish is a vegan spin on the Sichuan classic, Ko Shui Ji (口水鸡), offering all of the dish’s bold, mouth-watering flavours without the meat. Traditionally, Ko Shui Ji is a cold dish of poached chicken, covered in a vibrant, spicy sauce made with Sichuan peppercorns, chilli oil, soy sauce, black vinegar, garlic and other aromatics. This combination creates an intensely complex flavour profile that is spicy, tangy, savoury, sweet and numbing all at the same time. Ko Shui Ji (口水鸡) translates to “saliva chicken” and this rather unusual name is often attributed to the drool-worthy sensation the dish elicits.
This steamed aubergine dish swaps the chicken for tender, succulent aubergine, keeping this recipe 100% vegan. It’s very easy to make: you simply cut the aubergines into batons, then steam them until nice and soft. Drown them in the delicious, umami-packed Sichuan chilli oil sauce and that’s it! Served cold over hot rice, this Saliva aubergine makes for a truly delicious meal.

The Magic Of Sichuan Peppercorns
Sichuan peppercorns aren’t your typical peppercorns. For starters, they aren’t peppers at all; they’re actually the berries of the ash tree, which is a member of the tropical citrus family. Flavour wise, they’re very citrusy, almost floral, but what’s most unique about them is the type of heat they bring to the table. They aren’t spicy, per se. Instead, they induce a numbing, tingling sensation. If you’ve ever had popping candy, it’s similar to that but on a much less aggressive scale.

MSG Is Great—Don’t Be Afraid To Use It
Monosodium glutamate (MSG) often gets a bad rap, but it’s time to set the record straight. MSG is a powerful flavour enhancer that brings out the savoury, umami notes in dishes. It’s a naturally occurring compound found in ingredients like tomatoes, cheese and mushrooms. Despite common misconceptions, MSG isn’t harmful. Extensive scientific research has debunked the myth that MSG causes adverse reactions in most people. I use it all the time and here’s why you should, too:
- It Makes Everything Taste Better: MSG amplifies the umami noted in food, making your dishes more flavourful and satisfying. It helps bring out the natural flavours in your ingredients, making your dishes taste richer, more complex and more delicious.
- Versatile Usage: MSG can be used in a wide range of dishes, from soups and stews to stir-fries and sauces. Its ability to enhance savoury flavours makes it an incredibly versatile ingredient.
- Easy to Use: MSG is simple to incorporate into your cooking. Just a small pinch can significantly enhance the flavour of your dishes. It’s a quick and easy way to elevate your cooking without needing complex techniques or additional ingredients.

What is Gochugaru?
Gochugaru is a staple ingredient in Korean cuisine, known for its vibrant red colour and distinctive flavour. These Korean chilli flakes are made from sun-dried red chilli peppers that are either finely ground or coarsely crushed. Gochugaru offers a unique heat profile, being much milder and more nuanced than typical chilli flakes. It provides a gentle, warm heat, making it an ideal gateway chilli for those who are spice-averse. Beyond its heat, gochugaru has a complex flavour with fruity, smoky, and slightly sweet notes, making it a versatile ingredient in various dishes. It’s most famously used in making kimchi, where it imparts its signature heat and colour, but it’s also great in so many other dishes. In this Saliva Aubergine, it adds a beautiful red hue and a mild, pleasant heat that complements the other flavours.

Why This Steamed Aubergine Dish Is Perfect For Dinner Parties
Here’s why this steamed aubergine dish is truly is the perfect dinner party dish:
- Ease: It’s incredibly easy and quick to make, allowing you to spend more time with your guests and less time in the kitchen.
- Make Ahead: It can be made ahead of time, as it’s best served cold or at room temperature. This makes it a convenient option for entertaining.
- It’s For Everyone: It’s naturally vegan, making it suitable for a variety of dietary preferences.
Want More Aubergine Recipes?
If you love this recipe and are looking for some more aubergine inspo, why not try one of these recipes:
- Chilli Tahini Aubergine (Eggplant): Whole roasted aubergines, drizzled with a spicy, Chinese-inspired tahini sauce.
- Miso Aubergine: Juicy, succulent aubergines, slathered with a rich and savoury miso glaze, then roasted until caramelised.
- Sticky Harissa Aubergine: Chunky roasted aubergines, tossed in a sticky harissa glaze, with whipped tahini and garlicky yoghurt.
- Crispy Aubergine Puttanesca: Crispy breaded aubergine, served over a chunky puttanesca sauce made from tomatoes, olives, capers and anchovies.
- Smoky Aubergine and Red Pepper Dip (Kyopolou): A smoky, creamy dip made from roasted aubergines and red peppers, perfect for dipping or spreading on bread.
Saliva Aubergine (Mouth-Watering Aubergine)
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If you love big, bold, mouth-watering flavours, you’ll love this vegan spin on the Sichuan classic, Ko Shui Ji (口水鸡). This steamed aubergine dish swaps the traditional poached chicken for tender, succulent aubergine, covered with an umami-packed Sichuan chilli oil sauce. Served cold over hot rice, this steamed aubergine dish is perfect for a satisfying weeknight dinner or an impressive dish for guests. It’s both delicious and simple to make, bringing the vibrant tastes of Sichuan cuisine to your kitchen with minimal effort.
Note: this recipe is adapted from one that was taught to me by the talented Verna Gao (@vernahungrybanana).
- Author: zenak
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- ½ – 1 tsp Sichuan peppercorns, toast and grind (see Notes)
- 1 tbsp gochugaru (Korean chilli flakes) (see Notes for substitutes)
- 1 tsp Chinese 5 spice
- 2 garlic cloves, minced
- 4 tbsp vegetable oil (or any neutral oil)
- 2 tbsp light soy sauce
- 1 tbsp Chinese black vinegar (or rice vinegar)
- 2 tsp sugar
- ½ tsp msg (use salt if you don’t have any, but I recommend always having some!)
- ½ – 1 red chilli, finely chopped (to taste)
- 60ml vegetable stock or water
- 2 aubergines, cut into small batons
- 1 spring onion, very thinly sliced
Instructions
- Toast the sichuan peppercorns in a dry small frying pan set over a medium-high heat, tossing often, until slightly darkened and fragrant, around 2 minutes.
- Transfer to a mortar and pound with a pestle until finely ground, then add the gochugaru, Chinese five spice and garlic.
- Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil into the mortar and stir to combine.
- Add the light soy sauce, black vinegar, sugar, msg and red chilli, then stir well to combine. Set aside for later.
- Toss the aubergines with salt and transfer to a large steamer basket (it’s ok if they overlap, but if your steamer basket is on a smaller side, I recommend doing this in batches). Steam the aubergines for 10 to 12 minutes, or until soft.
- Transfer the aubergines to a plate and pour the chilli oil sauce over the top. Finish with the spring onion then serve, preferably alongside some hot rice. The aubergines can be served hot but they’re best served cold (or at room temperature), which makes them the perfect make-ahead dish.
Notes
- Sichuan peppercorns aren’t spicy per se, but they do cause a numbing sensation, which not everyone loves. If you’re a numbing-heat lover, use the full amount. If you’re unsure, use the smaller amount.
- You can substitute the gochugaru for half the amount of chilli flakes (the latter is spicier than the former).