Equipment
Ingredients
Poached Chicken and Aromatics
- 400 g boneless skinless chicken breast, raw, trimmed of excess fat
- 1000 ml water
- 15 g fresh ginger, sliced into coins
- 2 scallion, trimmed and halved
- 15 ml shaoxing rice wine
- 5 g fine sea salt
Sichuan Dressing
- 30 ml sichuan chili oil
- 30 ml light soy sauce
- 20 ml chinkiang black vinegar
- 10 ml toasted sesame oil
- 8 g granulated sugar
- 3 garlic, finely grated or minced
- 2 g ground sichuan peppercorn
Salad Vegetables and Garnishes
- 200 g english cucumber, julienned
- 150 g napa cabbage, finely shredded
- 15 g fresh cilantro, coarsely chopped leaves and tender stems
- 2 scallion, thinly sliced on a bias
- 1 fresh red bird's eye chili, thinly sliced into rings
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 500 kcal
- Protein
- 49 g
- Carbohydrates
- 16 g
- Fat
- 26 g
- Saturated Fat
- 4 g
- Zinc
- 2.2 mg
- Water
- 275 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Clean and sanitize your work surface, then wash your hands thoroughly after handling raw chicken to avoid cross-contamination with fresh salad ingredients.
Add water, sliced ginger, 2 halved scallions, shaoxing rice wine, and fine sea salt to a medium saucepan with lid and bring to a rolling boil over high heat at 100°C (212°F).
Submerge the chicken breasts in the boiling broth, cover with the lid, reduce heat to low, and poach gently until the thickest part reaches a safe internal temperature of 74°C (165°F) on a digital instant-read thermometer, about 12 to 14 minutes.
Transfer the poached chicken with clean tongs to a clean cutting board and let rest at room temperature for 10 minutes to cool and stabilize juices.
Shred the rested chicken breasts along their natural grain into bite-sized shreds using two forks or clean hands.
Whisk Sichuan chili oil, light soy sauce, Chinkiang black vinegar, toasted sesame oil, granulated sugar, grated garlic, and ground Sichuan peppercorn together in a small mixing bowl until the sugar dissolves completely.
Julienne the English cucumber, thinly shred the napa cabbage, slice the remaining 2 scallions on a bias, coarsely chop the cilantro, and slice the red bird's eye chili on a clean produce cutting board.
Place shredded chicken, julienned cucumber, shredded napa cabbage, sliced scallions, and chopped cilantro into a large mixing bowl, pour the prepared dressing over the ingredients, and toss thoroughly until evenly coated.
Transfer the dressed chicken salad into serving bowls, scatter the sliced red bird's eye chili rings over top, and finish with toasted sesame seeds before serving immediately.
Chef's Notes
- Shredding chicken by hand along the natural grain yields uneven, ragged surfaces that grab and hold significantly more savory dressing than knife-sliced meat.
- For authentic mala numbness, toast whole red Sichuan peppercorns in a dry skillet over medium heat for 60 seconds, discard any hard black internal seeds, and grind them fresh in a spice grinder.
- This recipe relies exclusively on toasted sesame oil and sesame seeds for rich nutty notes, keeping the dish completely tree-nut and peanut-free while preserving traditional Sichuan flavor profiles.
- Do not discard the aromatic poaching broth; strain and refrigerate it to use as a flavorful base for quick noodle soups or vegetable stir-fries.
Storage
Refrigerator: 3 days — Store the shredded chicken and dressing separately from the fresh vegetables in sealed containers. Once combined, consume within 24 hours for best crispness. Refrigerate leftovers promptly within two hours of preparation.
Reheating: Serve chilled or at room temperature. If reheating leftover poached chicken alone prior to assembly, reheat until the meat reaches an internal temperature of at least 74°C (165°F).
Troubleshooting
Chicken breast feels stringy, tough, or dry
Cause: The poaching liquid boiled too aggressively or the chicken cooked well past the recommended 74°C (165°F) threshold
Fix: Toss the shredded meat with 15 ml of warm poaching liquid and 5 ml extra toasted sesame oil to rehydrate the fibers before mixing into the salad
Prevention: Lower the stovetop heat immediately after adding the chicken to maintain a bare simmer and verify doneness at 10 minutes with an instant-read probe
Salad releases water and turns soggy in the serving bowl
Cause: Salt and vinegar drew moisture from raw cucumber and cabbage after sitting dressed for too long
Fix: Tilt the bowl to drain excess pooled watery liquid and re-drizzle with a splash of fresh chili oil and black vinegar
Prevention: Toss the fresh vegetables and chicken with the dressing immediately before dishing, rather than assembling ahead of time
Dressing feels too sharp, harsh, or overpowering
Cause: Raw garlic has high piquancy or the vinegar balance is dominant
Fix: Whisk in an additional 4 g of granulated sugar and 5 ml of toasted sesame oil to soften the edges
Prevention: Allow grated garlic to steep in the vinegar for 5 minutes before whisking in other liquids to mellow its sharp allicin bite
Cultural Context
This recipe takes culinary cues from classical Sichuan cold poultry preparations such as Bang Bang Ji and Liangban Jisi. Traditionally served cold or at room temperature in Sichuan banquet culture, these dishes celebrate the quintessential guaiwei (strange flavor) profile, harmonizing chili heat, mouth-numbing peppercorns, sour fermented vinegar, and aromatic sesame. This modern rendition transforms those heritage seasonings into a crisp, accessible main-course salad suitable for lunch or dinner.
