Sichuan chicken salad

Sichuan chicken salad

By
From
Margaret Fulton Favourites
Serves
2 as a main course
Photographer
Tanya Zouev and Armelle Habib

Sichuan is the western school of richly flavoured and piquant Chinese food. Every dish in a Chinese meal should include two or more textures: tenderness, crispness, crunchiness, smoothness and softness. In this salad, the chicken is white and tender, the celery is crisp and pale green, the spring onions and coriander leaves are a rich dark green, and a colourful chopped chilli provides heat and flecks of red throughout the salad. The addition of soy sauce, sesame oil and Sichuan pepper, with its distinctive fragrance and curious numbing effect on the tongue, makes this dish unique.

Ingredients

Quantity Ingredient
300g Chinese white chicken, skinned
or 300g poached chicken breasts, (see Tip)
1 lebanese cucumber
4 spring onions, cut into thin julienne
1/2 cup roughly chopped coriander leaves
1 cup celery, cut into thin matchsticks
1 1/2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon dried chilli flakes
1 chilli, seeded and diced
1/2 teaspoon coarsely ground sichuan pepper, plus a little extra, to garnish

Method

  1. Shred the chicken breast with your fingers, tearing into long strips. Set aside. With a vegetable peeler, peel the cucumber lightly, leaving the green flesh on the outside surface intact. Cut lengthwise into thin slices, then cut into thin julienne strips. In a bowl, combine the chicken with the cucumber and remaining ingredients. Pile on a serving plate sprinkled with extra Sichuan pepper and a little salt.

Tip

  • To poach chicken, combine the following in a saucepan: 2 cups of water, 1 teaspoon of salt, 2 chopped spring onions, 1⁄2 celery stalk and 1⁄2 carrot, both chopped. Bring slowly to the boil. Add 3 half-breasts of chicken, bring back to the boil, reduce heat, cover and simmer for 8–10 minutes. Place the chicken in a container, strain liquor over the chicken, cover and allow to cool. Refrigerate and use as required. If you prefer dark meat, chicken thighs may be treated the same way.
Tags:
Margaret
Fulton
Favourites
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