A brightened up take on an American favorite

Sichuan Chicken Salad

Name: Sichuan Chicken Salad
Total time: 1 h 20 min
Yield: 4 Servings
Ingredients: 2 10-12-ounce bone-in, skin-on split chicken breasts; 6 scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately

By Dawn Yanagihara

1 hour 20 minutes 20 minutes active

Free

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Traditionally, the meat for this salad is pounded to shreds to better absorb the flavorful dressing. We got similar results by mashing it using a sturdy wooden spoon and a bowl. Just don’t use a fragile bowl. We loved the floral, piney notes of Sichuan peppercorns. Toast them over medium heat for about 2 minutes; grind them to a fine powder with a spice grinder or mortar and pestle.

2 10-12-ounce bone-in, skin-on split chicken breasts

6 scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately

1 1-inch piece fresh ginger, cut into 4 pieces and smashed

2 large garlic cloves, peeled and smashed

Kosher salt

4 cups water

1/4 cup dry sherry (optional)

2 tablespoons chili oil

2 tablespoons tahini

1 1/2 tablespoons white sugar

1 1/2 tablespoons toasted sesame oil

1 tablespoon soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon Sichuan peppercorns (optional), toasted and finely ground

1/8-1/4 teaspoon cayenne pepper

1 large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

1/3 cup dry-roasted peanuts, chopped

Ingredients

2

10-12-ounce bone-in, skin-on split chicken breasts
6

scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately
1

1-inch piece fresh ginger, cut into 4 pieces and smashed
2

large garlic cloves, peeled and smashed
Kosher salt
4

cups water
¼

cup dry sherry (optional)
2

tablespoons chili oil
2

tablespoons tahini
1½

tablespoons white sugar
1½

tablespoons toasted sesame oil
1

tablespoon soy sauce
2

tablespoons unseasoned rice vinegar
1

teaspoon Sichuan peppercorns (optional), toasted and finely ground
⅛-¼

teaspoon cayenne pepper
1

large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias
⅓

cup dry-roasted peanuts, chopped

Milk Street Recipes

A Bolder, Brighter Chicken Salad

Directions

01

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and 1½ teaspoons of salt. Add the water and sherry, if using, fully submerging the chicken. Bring to a boil over medium-high, then cover, turn off the heat and let sit until the chicken registers 160ºF, 15 to 20 minutes. Uncover the pan and let the chicken cool in the liquid for 30 to 45 minutes.

See Demo
02

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, 1½ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

See Demo
03

Remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the dressing, then use a wooden spoon to smash the meat, working the dressing into it and shredding it. Use your fingers to pull the shreds into bite-size pieces. Add the cucumber and three-quarters each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated. Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.

See Demo

Tip: Don’t boil the chicken for long; the meat will dry out. Residual heat gently poaches the chicken, guaranteeing it stays moist and tender.

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Sichuan Chicken Salad

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4

Servings