Peppery-Numb Chicken

Name: Peppery-Numb Chicken (麻辣鷄)
Yield: it serves 2 as a main dish and 4 to 6 as an appetizer.
Cuisine: Chinese
Ingredients: 2 teaspoons Chenkong, red-wine, or cider vinegar; 2 teaspoons Chenkong, red-wine, or cider vinegar; ½ teaspoon sugar; 2 tablespoons sesame oil; 1 tablespoon oil; 4 quarter -sized slices peeled ginger, minced; 1 medium whole scallion, finely chopped; 2 packed cups shredded iceberg or romaine lettuce; 2 packed cups shredded iceberg or romaine lettuce; 2 teaspoons Chenkong, red-wine, or cider vinegar; 2 tablespoons light soy sauce; ¼ teaspoon salt; 1 teaspoon roasted and crushed Szechuan peppercorns; 2 cups boneless white-cut or boiled chicken breast, skinned and cut into 1½-inch shreds; 2 cups boneless white-cut or boiled chicken breast, skinned and cut into 1½-inch shreds

麻辣鷄

Preparation info

it serves
2
as a main dish .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This cold dish is light and refreshing, with an exotic numbness from the ground Szechuan peppercorns. The smooth texture of meat and vegetable is deliberately offset by the sprinkling of textured seasonings, so that you chew and savor the lingering flavors of the refreshing scallions, the hint of ginger, and the numbing aftertaste of the peppercorns. For lovers of hot food, add ½ to 1

Ingredients

Asia
China
Starter

Ingredients

Method