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; 1 1-inch piece fresh ginger, cut into 4 pieces and smashed; 2 large garlic cloves, peeled and smashed; Kosher salt; 1/4 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

By Dawn Yanagihara

Appears in July-August 2017

1 hour 20 minutes 20 minutes active

Free

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For the traditional Sichuan dish bang bang ji si, cooked chicken is pounded to shreds so the meat better absorb the flavorful dressing. We got similar results by mashing it with a sturdy wooden spoon in a bowl; make sure the bowl you use is not fragile. We loved the tongue-tingling, piney notes of Sichuan peppercorns in the dressing. Toast them over medium heat until aromatic, about 2 minutes, then grind them to a fine powder with a spice grinder or mortar and pestle.

4

Servings

Tip

Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.

1 hour 20 minutes

20 minutes active

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

1/4 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

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
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 ¾ teaspoons salt. Add 4 cups water and the sherry, if using, fully submerging the chicken. Bring to a boil over medium-high, then cover, reduce to low and cook at a bare simmer until the thickest part of the chicken registers 160°F, 20 to 25 minutes. Uncover the pan and let the chicken cool in the liquid for 15 minutes.

See Demo
02

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, ¾ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

See Demo
03

Using tongs, 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 tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.
04

Add the cucumber and ¾ 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; keep the liquid at a bare simmer so the meat stays moist and tender.

Mains

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Broccoli and Kimchi Fried Rice with “Poached” Eggs

Strip Steaks with Walnut, Parsley and Caper Sauce

Dutch Oven Cochinita Pibil Tacos

Become a Member

Simple, Bold Recipes

Sichuan Chicken Salad

Get Ready to Cook

4

Servings

1 hour 20 minutes

20 minutes active

Tip

Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.

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
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

Boil the chicken

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

scallions (white parts only)

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

large garlic cloves, peeled and smashed

teaspoon Kosher salt

cups water

cup dry sherry (optional)

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and ¾ teaspoons salt. Add 4 cups water and the sherry, if using, fully submerging the chicken.

Bring to a boil over medium-high, then cover, reduce to low and cook at a bare simmer until the thickest part of the chicken registers 160°F, 20 to 25 minutes. Uncover the pan and let the chicken cool in the liquid for 15 minutes.

Make the dressing

tablespoons chili oil

tablespoons tahini

1½

tablespoons white sugar

1½

tablespoons toasted sesame oil

tablespoon soy sauce

tablespoons unseasoned rice vinegar

teaspoon Sichuan peppercorns (optional), toasted and finely ground

teaspoon kosher salt

⅛-¼

teaspoon cayenne pepper

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, ¾ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

Shred and Dress Chicken

Using tongs, 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 tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.

Finish and Serve

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

⅓

cup dry-roasted peanuts, chopped

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

Add the cucumber and ¾ 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.

Sichuan Chicken Salad | Christopher Kimball’s Milk Street

Sichuan Chicken Salad

This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.

4

1 hour 20 minutes

A Bolder, Brighter Chicken Salad

Mains

Simple, Bold Recipes

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