Hot Chinese Chicken Salad
4 servings
90 minutes
Hot Chinese chicken salad is a harmony of flavors and textures deeply rooted in Sichuan cuisine traditions. Tender sous-vide chicken becomes juicy and soft, while a spicy sauce with sesame paste, garlic, and black rice vinegar gives the dish a rich aroma. Sichuan pepper adds zest, and chili oil enhances the spiciness, making the flavor deeper. This salad is served warm, revealing its rich notes and making it an ideal choice for both a light dinner and festive gatherings. Historically, such dishes were popular among Chinese gourmets who appreciated the balance of meat tenderness and sauce spiciness. Garnished with green onions and sesame seeds, this salad delights not only in taste but also in aesthetics—a true pleasure for lovers of Eastern cuisine.
1
Cut the chicken breast in half, season well with salt and pepper. Place the chicken in a vacuum bag and add half of the garlic, roughly chopped green onions, and thinly sliced ginger. Remove the air from the bag, seal it, and leave it sealed. Slowly lower it into a pot of water.
- Chicken breast: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 6 cloves
- Green onions: 6 bunchs
- Fresh ginger: 1 piece
2
If cooking at low temperature: heat the stove to 60°C. Add the chicken and cook for at least 1 hour (up to 4). Transfer to an ice bath and let cool for 15 minutes.
3
If cooking in a cooler: heat 2 liters of water in a large, thick-bottomed pot or pan over medium heat to 70°C. Transfer to the cooler, add the chicken, and seal the lid tightly. Cook for 1-4 hours, adding boiling water to maintain the temperature at 70°C. Then place in an ice bath and let cool for 15 minutes.
4
While the chicken is boiling, grind Sichuan pepper into powder in a mortar. Add sugar, the remaining 3 cloves of garlic, and sesame, and mix until a paste forms. Add sesame paste, soy sauce, and vinegar, and grind until smooth. Add chili oil. Set aside.
- Sesame: 2 teaspoons
- Sugar: 1 tablespoon
- Garlic: 6 cloves
- Tahini: 1 tablespoon
- Soy sauce: 1 tablespoon
- Black rice vinegar: 4 teaspoons
- Vegetable oil with pepper: 0.3 glass
5
When the chicken is ready, remove it from the vacuum and discard the garlic, onion, and ginger. Add 2 tablespoons of juice from the vacuum bag to the dressing. Remove the skin and bones from the chicken. Shred the meat and transfer it to a large bowl. Add sauce and chopped green onions. Season with salt and pepper. Serve warm, topped with green onions, sesame seeds, and drizzled with chili oil.
- Salt: to taste
- Ground black pepper: to taste
- Green onions: 6 bunchs
- Sesame: 2 teaspoons
- Vegetable oil with pepper: 0.3 glass