Sichuan-Style Chicken Salad Recipe Recipe

Name: Sichuan-Style Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bone-in chicken breast or legs; 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 (see note); 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; A dozen sprigs cilantro, roughly chopped (optional); 1 tablespoon black or white sesame seeds (optional); 2 tablespoons chopped roasted peanuts (optional)

Servings: persons

2 pounds bone-in chicken breast or legs
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 (see note)
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
A dozen sprigs cilantro, roughly chopped (optional)
1 tablespoon black or white sesame seeds (optional)
2 tablespoons chopped roasted peanuts (optional)

1
Place chicken, ginger, and wine in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Liquid should be barely quivering. Cook until chicken is cooked through (breasts should register 155u00b0F on an instant read thermometer and legs should register at least 165u00b0F).
2
Remove chicken from the pot and place into a bowl of ice water. Leave it to cool in the water, up to 2 hours, or remove and place it in the refrigerator for longer storage. When are you ready to dress the chicken, tear the meat into slivers.
3
Combine sugar, salt, soy sauce, vinegar, sesame paste, sesame oil, chili oil, and sichuan peppercorns in a medium mixing bowl. Whisk to combine. Add chicken, scallions, cilantro, sesame seeds, and peanuts. Toss to combine and season to taste with additional chili oil, vinegar, or soy sauce as desired. Serve immediately, or refrigerate for up to 2 days.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds bone-in chicken breast or legs, One 2-inch piece of ginger, cut into thick slices, 1/4 cup Shaoxing rice wine, 1 teaspoon white sugar, and more.

Yes, Sichuan-Style Chicken Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sichuan-Style Chicken Salad Recipe

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