160 minutes
A flavorful Sichuan dish featuring shredded roasted chicken tossed in a bold, aromatic peppercorn dressing, served with crisp iceberg lettuce.
each
tablespoons
tablespoons
tablespoons
Sichuan Peppercorn Paste
tablespoons
tablespoons
Shaoxing Wine
tablespoons
teaspoons
teaspoons
Scallions, finely sliced
cups
Ginger, peeled and minced
teaspoons
Garlic, minced
teaspoons
tablespoons
teaspoons
Iceberg Lettuce, finely julienned
cups
1. Prepare the Chicken
Take the half roasted chicken and remove the meat, discarding the skin and bones. Place the meat on a cutting board and use a cleaver to pound it lightly. Shred the chicken into thin threads.
2. Make the Dressing
In a large bowl, combine the chicken stock, double dark soy sauce, Chinkiang vinegar, Sichuan peppercorn paste, sesame seed paste, Shaoxing wine, sesame oil, hot pepper oil, finely sliced scallions, minced ginger, minced garlic, sugar, and salt. Mix thoroughly until smooth.
3. Combine Chicken and Dressing
Add the shredded chicken to the bowl with the sauce. Toss everything together, ensuring the chicken is evenly coated with the dressing.
4. Plate and Serve
Arrange the finely julienned iceberg lettuce around the rim of a platter. Mound the sauced chicken in the center. If you prefer to serve the chicken cold, refrigerate it for about 2 hours before plating.
Seek out the best Sichuan peppercorns and use fresh garlic, ginger, and high-quality soy sauce and sesame oil.
Ensure the dressing has a harmonious mix of heat, numbing quality, saltiness, sweetness, and acidity. Taste and adjust before tossing.
Toast them in a dry pan until they're fragrant before grinding to activate the essential oils.
Shred the chicken by hand along the grain for a texture that holds onto the dressing better.
Incorporate elements like minced garlic, ginger, or sesame paste into the dressing for complexity.
Comments (0)