Mouthwatering White cut Chicken

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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.

Prep 10 minutes
Cook 25 minutes

Ingredients

  • 500 ml 17 fl oz) chicken stock
  • 4 chicken breasts, with skin
  • 6 spring onions (scallions)
  • 10 red radishes
  • 2 baby cucumbers
  • 2 tbsp chopped roasted peanuts
  • 1 tbsp pickled chillies or sliced red chilli
  • 2 tsp sesame seeds, toasted

Sichuan Dressing

  • ¼ tsp Sichuan peppercorns, toasted
  • 3 cm ( inch) ginger, grated
  • 2 tbsp roasted chilli flakes in oil, drained
  • 1 tbsp toasted sesame oil
  • 3 tbsp light soy sauce
  • 3 tbsp black or rice vinegar
  • 2 tbsp Shaoxing rice wine
  • 1 tbsp caster sugar
  • coriander (cilantro), to serve

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 remove the strong onion taste. Quarter or chop the radishes and cut the baby cucumbers into batons.

While the chicken is poaching in the stock, make the Sichuan dressing. Roughly grind the toasted Sichuan peppercorns, then whisk all the ingredients together.

Drain the spring onions and dry on paper towels.

Serve the chicken on a platter or on four plates with the dressing poured over and the radishes, cucumber, spring onions, peanuts, pickled chillies, sesame seeds and fresh coriander scattered over the top.