Sichuan Chicken Salad

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 school every Friday afternoon to get a bowl of Bang Bang Chicken on my way home. Here's the renowned takeout chain in China:  The Liao's Bang Bang Chicken (廖记棒棒鸡).

Our friends over at Chris Kimball’s Milk Street shared with us this simple yet delicious recipe of a Sichuan Chicken Salad.

It calls for 1 teaspoon Sichuan Peppercorns, toasted and finely ground. But at 50Hertz, we found that our Green Sichuan Pepper Oil makes for an easy and flavorful substitute. Simply add 1 teaspoon of our oil at the end of the preparation.

Boil the chicken with scallion whites, ginger and garlic. Then make the dressing with chili oil (optional), sesame oil (or tahini), soy sauce, vinegar and tingling Sichuan Pepper Oil. Sliced cucumber adds extra refreshing touch to this dish.

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,
• RESERVED SEPARATELY
• 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

Method

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and 11⁄2 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.

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, 11⁄2 teaspoons of salt, Sichuan Pepper Oil.

Using tongs, remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.

Add the cucumber and 3⁄4 each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated. Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.