Sichuan Chicken Salad – 50Hertz Tingly Foods
This recipe is inspired by Sichuan Bang Bang Chicken (棒棒鸡). The name is a reference to the tradition of pounding loudly to tenderize the meat. I still have fond memories of leaving boarding...
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Cooking tools:
- Saucepan
- Kitchen thermometer
- Mixing bowl
- Whisk
- Tongs
- Wooden spoon
- Serving bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Kitchen scale
- Stove
- Refrigerator
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,
- 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
- 11⁄2 TABLESPOONS WHITE SUGAR
- 11⁄2 TABLESPOONS TOASTED SESAME OIL
- 1 TABLESPOON SOY SAUCE
- 2 TABLESPOONS UNSEASONED RICE VINEGAR
- 1 TEASPOON GREEN OR RED SICHUAN PEPPER OIL
- 1⁄8-1⁄4 TEASPOON CAYENNE PEPPER
- 1 LARGE ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED AND THINLY SLICED CROSSWISE
- 1⁄3 CUP DRY-ROASTED PEANUTS, CHOPPED
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