Sichuan Shredded Chicken with Spicy Red Oil Dressing

1. Prepare the Sauce

To prepare the sauce, mix the Shaoxing wine, red rice vinegar, light soy sauce, sesame oil, Red Oil, scallions, minced ginger, Sichuan Peppercorn Paste, sesame seed paste, sugar, and salt in a large bowl until smooth. This blend of ingredients will create a well-balanced, flavorful dressing that coats the chicken and peanuts beautifully.

2. Dry-Roast the Peanuts

Heat a dry wok over high heat for about 30 seconds, then lower the heat to medium-low and continue roasting the peanuts for approximately 15 minutes, stirring occasionally. The low, steady heat will ensure they brown evenly without burning. You'll know they're ready when they achieve a golden, toasted appearance.

3. Prepare the Chicken

While the peanuts cool, take the roasted chicken and remove the meat, discarding the skin and bones. Place the chicken meat on a cutting board and use the flat side of a cleaver blade to pound it lightly, then shred it into fine strips. This technique breaks the chicken fibers, making it easier to mix with the sauce and allowing it to absorb the flavors more effectively.

4. Deep-Fry the Rice Noodles

Deep-fry the rice noodles according to the instructions on page 143. The noodles should come out crispy and light, providing a delightful contrast in texture to the tender chicken and crunchy peanuts.

5. Combine and Serve

Combine the shredded chicken and roasted peanuts with the prepared sauce. Mix everything thoroughly so the chicken and peanuts are evenly coated with the rich, spicy dressing. Serve the mixture over the deep-fried rice noodles, ensuring each bite has a perfect balance of flavors and textures.