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Sichuan Chicken Salad
1 hour 20 minutes 20 minutes active
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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.
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 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.
August 19, 2022
Szechuan Chicken Salad
I’ve made this a dozen or so times, revising it constantly. My favorite adds diced red pepper to the salad and a tablespoon of peanut butter to the sauce. I don’t add the cayenne, as the chili sauce provides sufficient heat. I also add a cup or so of chopped iceberg lettuce right before serving, and I add the peanuts at that time as well; if you put them in earlier they lose their crunch.
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This recipe is super delicious. I made it for Sunday family dinner, and everyone loved it. I had leftover Nashville hot chicken chili peanut oil, so I used that in place of the chili oil and sesame oil. The Sichuan peppercorns do not disappoint. Roasting the peppercorns makes them fragrant and full of flavor.