Sichuan Chicken Salad
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.
10-12-ounce bone-in, skin-on split chicken breasts
scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately
01In 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.
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