Imported from the web

High Protein Sichuan Mouthwatering Chicken

Name: High Protein Sichuan Mouthwatering Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 3 chicken breast; 5 slices ginger; 2 green onions (Chopped in half; used for poaching.); 1 tsp salt (The directions describe adding a pinch; the structured ingredient list specifies 1 teaspoon.); 2 tbsp garlic (Minced.); 1 spring onion (Chopped.); 5 tbsp chilli oil; 2 tbsp light soy sauce; 1 tbsp Chinese black vinegar; 0.5 tbsp Sichuan peppercorn oil; 1 tbsp white sugar; 0.5 tbsp dark soy sauce; 1 tbsp toasted sesame seeds; 3 tbsp water (The directions call this a splash of water.)

Recipe by Karen

Imported by Alessia on SeeMeCook

Juicy poached chicken breast is shredded and covered with a spicy, sweet, tangy, and numbing Sichuan-style sauce. Serve immediately or chill for a traditionally cold preparation.

2 servings30 minEast Asian

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Ingredients

3 chicken breast
5 slices ginger
2 green onions (Chopped in half; used for poaching.)
1 tsp salt (The directions describe adding a pinch; the structured ingredient list specifies 1 teaspoon.)
2 tbsp garlic (Minced.)
1 spring onion (Chopped.)
5 tbsp chilli oil
2 tbsp light soy sauce
1 tbsp Chinese black vinegar
0.5 tbsp Sichuan peppercorn oil
1 tbsp white sugar
0.5 tbsp dark soy sauce
1 tbsp toasted sesame seeds
3 tbsp water (The directions call this a splash of water.)

Steps

1
Fill a large pot with enough water to cover the chicken breasts. Add the ginger slices, green onions, and salt, then bring the water to a boil.
2
Once the water is boiling, add the chicken breasts. Cover the pot with a lid and lower the heat to a gentle simmer with small bubbles rather than a rolling boil. Simmer for 2–3 minutes.
3
Turn off the heat, keep the lid closed, and leave the chicken sitting in the hot water for 15 minutes so the residual heat can finish cooking it.
4
Check the thickest part of the chicken by piercing it with a chopstick. The juices should run clear. If the liquid is still pink, let the chicken sit longer.
5
When cooked, remove the chicken from the pot and let it cool slightly. Shred it into pieces by hand.
6
In a bowl, mix the minced garlic, chopped spring onion, chilli oil, light soy sauce, dark soy sauce, Chinese black vinegar, white sugar, Sichuan peppercorn oil, toasted sesame seeds, and water.
7
Plate the shredded chicken and pour the sauce over it. Serve immediately, or chill in the refrigerator for 30 minutes and serve cold.

Notes

The source says this dish is traditionally served cold and recommends chilling it for 30 minutes to 1 hour so the flavors can soak in. Taste the sauce as you go and adjust the sugar or Chinese black vinegar to preference. The source does not specify an internal temperature; verify that the juices run clear before shredding.