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Sichuan Sesame Chicken Salad

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Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Five Spice, Sichuan
Year: 2001
Servings: 3 servings

Ingredients

  • 2-3 chicken breast (approximately 1.5#)
  • 2 stalks celery
  • 1 Tablespoon ginger (fresh)
  • 1 Tablespoon garlic (chopped)
  • 3 Tablespoons scallions (thin discs)
  • 2 Tablespoons soy sauce
  • 2 Tablespoons cider vinegar + honey (to taste)
  • 1 teaspoon sugar
  • ¼ teaspoon white pepper
  • 2 Tablespoons sesame oil
  • 2 Tablespoons cilantro
  • 2 whole chilies (dried, crushed)
  • 1 Tablespoon fish sauce
  • cabbage (red - thinly sliced)

Instructions

  • Poach chicken gently for 5 minutes. Let sit 10-15 minutes. Drain. Blot dry. Shred by hand, set aside.
  • Cut celery on 2" diagnal then in matchsticks. Blanch 10-15 seconds, shock, drain.
  • Mix chilies, ginger, garlic, scallions, soy, vinegar, sugar, salt and pepper. Let stand for 10 minutes to marry flavors.
  • Mix together chicken, sesame oik, celery, cilantro. Toss with spice mixture. Let stand 30 minutes before serving.
  • Garnish with cabbage.

Notes

Note - "Make a double batch of sauce - MEF"