Sichuan-Style Cold Shredded Chicken
川味凉拌鸡丝
Sichuan-Style Cold Shredded Chicken — SichuanChengdu home cooking.
Ingredients
- boneless, skinless chicken breast
- Sichuan peppercorns, toasted and ground
- Chinese black vinegar
- fresh red chili (e.g., Fresno), finely minced
- scallions, green parts only, julienned
Instructions
- Rinse chicken and place in pot with enough water to cover by 3 cm. Add 1 tsp salt and 1 tsp light soy sauce. Bring to boil over high heat, then reduce to low and simmer uncovered 18 minutes. (Water maintains slow bubble rhythm—no vigorous rolling.)
- Turn off heat. Leave chicken submerged in hot water for 12 minutes—this ensures tenderness without toughness. (Chicken floats slightly; surface remains pale ivory, not gray.)
- Drain and rinse under cold running water for 30 seconds. Pat *thoroughly* dry, then chill uncovered for 20 minutes. (Surface feels cool and completely non-tacky.)
- Shred chicken lengthwise into thin, even strands using fingers or two forks. Place in serving bowl. (Strands are 8–10 cm long and 1–2 mm wide, uniform and glossy.)
- Whisk together black vinegar, toasted Sichuan pepper, minced chili, scallions, ½ tsp salt, and 1 tsp sesame oil. Pour over chicken and toss with chopsticks until evenly coated. (Chicken glistens with dark amber sheen; chili bits cling to strands.)
