Hot Chinese Chicken Salad
Main Dishes • Chinese
Description
Hot Chinese Chicken Salad
Ingredients
- Skin-On Chicken Breasts 5 oz
- Salt to taste
- Garlic 6 cloves
- Scallions 6 bunches
- Grated Ginger Root 1 piece
- Ground Black Pepper to taste
- Sugar 1 tablespoon
- Toasted Sesame 2 teaspoons
- Tahini 1 tablespoon
- Soy Sauce 1 tablespoon
- Rice Vinegar for Sushi 4 teaspoons
- Chili Oil ¼ cup
Step-by-Step Guide
Step 1
Cut the chicken breast in half, season well with salt and pepper. Place the chicken in a vacuum bag and add half of the garlic, roughly chopped green onion, and thinly sliced ginger. Remove the air from the bag, seal it, and leave it sealed. Slowly lower it into a pot of water.
Step 2
If cooking at low temperature: heat the stove to 60°C (140°F). Add the chicken and cook for at least 1 hour (up to 4 hours). Transfer to an ice bath and let cool for 15 minutes.
Step 3
If using a cooler: heat 2 liters of water in a large, heavy-bottomed pot or Dutch oven over medium heat to 70°C (158°F). Transfer to the cooler, add the chicken, and seal the lid tightly. Cook for 1-4 hours, adding boiling water to maintain the temperature at 70°C (158°F). Then place in an ice bath and let cool for 15 minutes.
Step 4
While the chicken is cooking, grind Sichuan peppercorns in a mortar and pestle until powdered. Add sugar, the remaining 3 cloves of garlic, and sesame seeds, and mix until a paste forms. Add tahini, soy sauce, and vinegar and grind until smooth. Add the chili oil. Set aside.
Step 5
When the chicken is ready, remove it from the vacuum and discard the garlic, onion, and ginger. Add 2 tablespoons of the juice from the vacuum bag to the dressing. Remove the skin and bones from the chicken. Shred the meat and transfer it to a large bowl. Add the sauce and chopped green onion. Season with salt and pepper. Serve warm, garnished with green onion, sesame seeds, and drizzled with chili oil.
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