Usuba
Sichuan Chicken Salad
Aromatic salad with tender chicken breast and a spicy dressing made with Sichuan pepper, garlic, and sesame. The chicken is prepared sous vide at low temperature, which preserves its juiciness. Served hot with a piquant sauce and fresh scallions.
- Total
- 90 min
- Standard serving
- 225.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the chicken breast in half, salt and pepper it. Place the chicken in a vacuum bag, add half of the garlic, coarsely chopped green onions and thinly sliced ginger. Remove air from the bag, close and seal it. Slowly lower it into a pot of water.
- 2
Step 2
Heat water to 60°C. Add the bag with chicken and cook for 1–4 hours at this temperature. Transfer to an ice bath and cool for 15 minutes.
- 3
Step 3
While the chicken is cooking, grind the Sichuan pepper in a mortar into a powder. Add sugar, the remaining 3 garlic cloves, and sesame seeds, grind until a paste forms. Add tahini, soy sauce, and black rice vinegar, grind until smooth. Pour in the chili oil and set aside.
- 4
Step 4
Remove the chicken from the vacuum bag, discard the garlic, onion, and ginger. Add 2 tablespoons of juice from the bag to the dressing. Remove the skin and bones, shred the meat and transfer to a bowl. Add the sauce and sliced green onions, season with salt and pepper.
- 5
Step 5
Serve the salad hot, sprinkled with green onions and sesame seeds, drizzle with pepper oil.
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