Sichuan-Style Chicken Salad
- 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
- 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)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro (12 sprigs)
- Ginger, slices thick (1 2-inch piece)
- Peanuts, roasted (2 tablespoons)
- Scallions (2)
- Meat
- Chicken breast or legs, bone-in (2 pounds)
- Condiments
- Chinkiang vinegar or rice vinegar (1 tablespoon)
- Sesame paste (2 tablespoons)
Soy sauce, light (1 tablespoon)
- Cooking & Baking
- Chili oil (2 tablespoons)
- Kosher salt (1/4 teaspoon)
- Sesame oil, toasted (2 teaspoons)
- Sesame seeds, black or white (1 tablespoon)
- Sichuan peppercorns, toasted and ground (1 teaspoon)
- White sugar (1 teaspoon)
- Beer, Wine & Liquor
- Shaoxing rice wine (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 13, 2012 (7 months ago).
49 people saved this recipe.
