Cold Chicken with a Spicy Sichuanese Sauce
This simple cold chicken features a spicy sauce from the Sichuan region of China. Serve this with rice and other vegetable dishes for a complete Chinese family style meal.
Servings: 4 servings as part of a larger meal
Calories: 316kcal
Ingredients
- About ¾ pound (300 to 350 grams) cold, cooked chicken, without bones
- 3 spring onions
- ¼ teaspoon salt (I omitted this because my chicken was roasted with salt and spices already, as opposed to poached)
- 1 tablespoon sesame seeds (optional)
For the sauce:
- 2 tablespoons light soy sauce
- 1 ½ teaspoons Chinkiang vinegar
- 1 ½ teaspoons sugar
- 1 tablespoon chicken stock
- 3 to 4 tablespoons homemade chili oil with ½ tablespoon of its sediment or more, if you wish (recipe follows)
- ¼ to ½ teaspoon ground, roasted Sichuan pepper, to taste
- 1 teaspoon sesame oil
Instructions
- Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken. If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip them out into a small dish.
- Combine all the sauce ingredients in a small bowl.
- When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.
Notes
Adapted from Every Grain of Rice
Nutrition
Calories: 316kcal | Carbohydrates: 3g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 735mg | Potassium: 44mg | Sugar: 2g