Mouthwatering White cut Chicken

Name: Mouthwatering White cut Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: ¼ tsp Sichuan peppercorns, toasted; 2 tsp sesame seeds, toasted; 2 tbsp roasted chilli flakes in oil, drained; 3 cm (1¼ inch) ginger, grated; 1 tbsp toasted sesame oil; 2 tbsp roasted chilli flakes in oil, drained; 3 tbsp black or rice vinegar; 3 tbsp light soy sauce; 2 tbsp Shaoxing rice wine; 3 tbsp black or rice vinegar; coriander (cilantro), to serve; 1 tbsp caster sugar; coriander (cilantro), to serve; 500 ml 17 fl oz) chicken stock; 1 tbsp pickled chillies or sliced red chilli; 1 tbsp pickled chillies or sliced red chilli; 2 baby cucumbers; 2 tbsp chopped roasted peanuts; 6 spring onions (scallions); 10 red radishes; 4 chicken breasts, with skin; 6 spring onions (scallions)

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

There are many names for this Sichuan specialty, ranging from ‘white cut chicken’ to ‘drool-worthy chicken’. Traditionally it’s not a salad, but since it’s served at room temperature, it can be taken in a new direction. To bulk it out for dinner, steam some white rice and green vegetables to serve alongside.

Ingredients

500 ml 17 fl oz) chicken stock
4 chicken breasts, with skin

Asia
China
Sichuan
Main course

Method

In a medium saucepan, bring the stock to a boil and add the chicken breasts. Boil for 5 minutes, then remove from the heat and place a lid on top of the pan. Leave to sit for 20 minutes, allowing the chicken to cool in the liquid to room temperature.

Julienne the spring onions, then soak in cold water and refrigerate while you make the rest of the salad. This will firm them up and remov