Chicken With Sichuan Peppercorn Paste

Name: Chicken With Sichuan Peppercorn Paste ( )
Yield: Makes 4 Servings
Cuisine: China
Ingredients: 3 tablespoons Chicken Stock; 2½ tablespoons double dark soy sauce; ½ Roasted Chicken; 2 cups finely julienned iceberg lettuce; ¼ teaspoon salt; 2 tablespoons sugar; 2 teaspoons minced garlic; 2 teaspoons peeled and minced ginger; ¼ cup finely sliced scallions; 1 teaspoon Hot Pepper Oil; 2 teaspoons sesame oil; 1 tablespoon Shaoxing wine; 2 tablespoons sesame seed paste; 2 tablespoons Sichuan Peppercorn Paste; 2 tablespoons Chinkiang vinegar

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This snack, an example of Sichuan street food, is made with cooked chicken and eaten cold. It calls for a marvelously pungent seasoning mixture made by mashing together Sichuan peppercorns, ginger, and scallions, a paste known for its “strange taste” in Chengdu and elsewhere in Sichuan.

Ingredients

½ Roasted Chicken

Asia
China
Spicy

Method

Remove the meat from the chicken half, discarding the skin and bones. Place the meat on a cutting board and pound it with the side of a cleaver blade to break its fiber, then shred it by hand. You should have 2 cups.

To make the sauce: In a large bowl, mix together all of the ingredients. Add t