Serves 4
45 min
Sichuan-Style Chicken Salad
Recipe GLPR257d055f483fb5
Tender poached chicken infused with ginger and rice wine, served cold with a bold sesame-chili dressing. This Sichuan-inspired salad features the signature numbing heat of Sichuan peppercorns, aromatic sesame oil, and a tangy vinegar-based sauce. Topped with scallions and optional garnishes for a light, flavorful main course.
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Ingredients
2 pounds bone-in chicken breast or legs
1 2-inch piece One 2-inch piece of ginger, cut into thick slices
1/4 cup Shaoxing rice wine
1 teaspoon white sugar
1/4 teaspoon kosher salt
1 tablespoon light soy sauce
1 tablespoon Chinkiang vinegar or rice vinegar
2 tablespoons sesame paste
2 teaspoons toasted sesame oil
2 to 4 tablespoons chili oil, to taste
1 teaspoon toasted and ground Sichuan peppercorns, optional
2 scallions, thinly sliced
12 sprigs A dozen sprigs cilantro, roughly chopped, optional
1 tablespoon black or white sesame seeds, optional
2 tablespoons chopped roasted peanuts, optional
Directions
Bring a large pot of water to a boil. Add the ginger slices, Shaoxing rice wine, sugar, and salt. Stir to combine and bring to a rolling boil.
Carefully place the chicken into the boiling water. Return to a gentle boil, then reduce heat to maintain a simmer. Poach for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, or 165°F at the breast, whichever is higher.
Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool for 5 minutes until manageable.
Once cool enough to handle, remove the skin and shred or chop the chicken into bite-sized pieces, discarding the bones.
In a small bowl, whisk together the light soy sauce, vinegar, sesame paste, and toasted sesame oil until well combined and smooth. Stir in the chili oil to your desired heat level.
Place the shredded chicken in a serving bowl. Pour the dressing over the chicken and toss gently to coat evenly.
If using the Sichuan peppercorns, sprinkle them over the dressed chicken and toss again. Allow the salad to cool to room temperature or refrigerate until ready to serve.
Just before serving, top with the sliced scallions and any optional garnishes: cilantro, sesame seeds, or roasted peanuts. Serve chilled or at room temperature.
