Mouth Watering Chicken, A Delicious Sichuan Appetizer

A cold appetizer from the Sichuan region of China that is said to make your mouth water just thinking of it. It's surprisingly easy and never fails, but the decisive factor is the Szechuan peppercorn 'Hua Jiao'. You can get it at Chinese supermarkets, so be sure to check it out!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 30 min

Ingredients

Chicken breast (large) 1
Chicken stock 300-400ml
Leek 3cm
Cucumber 5cm
Peanuts 1 tbsp
Chilli oil 2 tbsp (optional)
【Sauce】
Black vinegar 4 tbsp
Light soy sauce 3 tbsp
Sesame oil 3 tbsp
Miso paste 1 tbsp
Ground toasted sesame seeds 2 tbsp
Sugar 2 tbsp
Szechuan peppercorn 1 tbsp
Garlic (grated) 1 tbsp
Ginger (grated) 1 tbsp
Chiu Chou Chilli Oil 2 tbsp (optional)

Method

1
The Szechuan peppercorn brings a great burst of flavour to this dish, so does a good chilli oil.
2
Lightly toast 1 tablespoon of Szechuan peppercorns in a frying pan, wrap in plastic wrap or put in a plastic bag and beat with a rolling pin to crush it and release a scent.
3
Slice the chicken breast into half so that it can be easily cooked, then put it in a pan with the cold chicken stock and heat over a medium heat. When it starts to boil, turn off the heat and cook on residual heat for 20 minutes.
4
Slice the cucumber into thin strips. Finely chop the leeks and peanuts.
5
Put the sauce ingredients in a pan, heat to melt well, and let it cool.
6
Cut the chicken breast into 7-8 mm thick slices and serve on top of the cucumber.
7
Pour the sauce from Step 5 over the chicken. Add the chopped leeks and peanuts on top, and pour some chilli oil for a finishing touch if you like.

Tips & Note

Keep the chicken breast in the stock until just before eating to keep it moist.

Mouth Watering Chicken, A Delicious Sichuan Appetizer

A cold appetizer from the Sichuan region of China that is said to make your mouth water just thinking of it. It's surprisingly easy and never fails, but the decisive factor is the Szechuan peppercorn 'Hua Jiao'. You can get it at Chinese supermarkets, so be sure to check it out!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Cook: 30 min

Ingredients

Chicken breast (large) 1
Chicken stock 300-400ml
Leek 3cm
Cucumber 5cm
Peanuts 1 tbsp
Chilli oil 2 tbsp (optional)
【Sauce】
Black vinegar 4 tbsp
Light soy sauce 3 tbsp
Sesame oil 3 tbsp
Miso paste 1 tbsp
Ground toasted sesame seeds 2 tbsp
Sugar 2 tbsp
Szechuan peppercorn 1 tbsp
Garlic (grated) 1 tbsp
Ginger (grated) 1 tbsp
Chiu Chou Chilli Oil 2 tbsp (optional)

Mouth Watering Chicken, A Delicious Sichuan Appetizer

Recipe ID :3299 Posted on 30 SEP 2020

Serves 2

Cook 30min
views 16,754
printed 49

saved 3

A cold appetizer from the Sichuan region of China that is said to make your mouth water just thinking of it. It's surprisingly easy and never fails, but the decisive factor is the Szechuan peppercorn 'Hua Jiao'. You can get it at Chinese supermarkets, so be sure to check it out!

Share

Ingredients

Print Ingredients Email Ingredients
1
300-400ml
3cm
5cm
1 tbsp
2 tbsp (optional)
4 tbsp
3 tbsp
3 tbsp
1 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
2 tbsp (optional)

Method

Cook
30min
1
The Szechuan peppercorn brings a great burst of flavour to this dish, so does a good chilli oil.
2
Lightly toast 1 tablespoon of Szechuan peppercorns in a frying pan, wrap in plastic wrap or put in a plastic bag and beat with a rolling pin to crush it and release a scent.
3
Slice the chicken breast into half so that it can be easily cooked, then put it in a pan with the cold chicken stock and heat over a medium heat. When it starts to boil, turn off the heat and cook on residual heat for 20 minutes.
4
Slice the cucumber into thin strips. Finely chop the leeks and peanuts.
5
Put the sauce ingredients in a pan, heat to melt well, and let it cool.
6
Cut the chicken breast into 7-8 mm thick slices and serve on top of the cucumber.
7
Pour the sauce from Step 5 over the chicken. Add the chopped leeks and peanuts on top, and pour some chilli oil for a finishing touch if you like.

Tips & Note

Keep the chicken breast in the stock until just before eating to keep it moist.

HOME
Tobuchan
I’ve got 308 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Use a tin of stewed steak to make a gorgeous dinner in 10 minutes.
Stewed steak tin, Onion, Green pepper, Tomato, Chicken stock cube, Red wine, Soy sauce
HOME
Use spray oil and put in the oven for a healthy katsu!
Pork fillets, Salt & pepper, Flour, Egg, Breadcrumbs, Spray oil, Mozzarella cheese, Cherry tomatoes
HOME
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
HOME
Lots and lots of freshly ground black pepper makes it hot but delicious.
Sirloin steak fillet, Salt & pepper, Vegetable oil, Butter, Pepper, Shallot (or onion), Garlic, Beef stock, Double cream, Brandy
HOME
The deep mushroom flavour of the sauce makes the steak taste twice as good!
Sirloin steak fillet, Salt & pepper, Vegetable oil, Garlic, Onion, Mushrooms (medium), Butter, White wine, Stock cube, Hot water, Double cream
HOME
Just add water to make the most delicious teriyaki sauce from tinned mackerel!
Tinned mackerel in teriyaki sauce, Water, Your favourite vegetables:, Carrot, Onion, Cherry tomatoes, Spring onion, Eggs, Vegetable oil
HOME

Similar Recipe

Use the traditional British HP sauce as a supporting actor to the main tomato ketchup.
Chicken breast, Green pepper, Carrot, Onion, Celery, ● White wine, ● Japanese soy sauce, ● Mirin, ◇ Chicken stock, ◇ Tomato ketchup, ◇ HP sauce, ◇ Noodle soup (mentsuyu), Sesame seeds
KitchenCIB
HOME
The stem broccoli works well because it has a nice crisp crunch.
Chicken thighs (or breast fillet), Stem broccoli, Garlic, Ginger, Red pepper, Salt, Chicken marinade:, Rice wine, Soy sauce, Egg white, Cornflour (or potato starch), Chicken stock, Oyster sauce, Sugar, Cornflour in a bit of water, Sesame oil, Oil
Qingsheng
HOME
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
Celery and chicken work wonderfully well together, especially if the celery still has a nice crunch.
Celery, Carrots (medium), Chicken breast fillet, Ginger, Shallot, Chicken marinade:, Cornflour or potato starch, Salt, Rice wine (mirin), Vegetable oil, Honey, Chicken stock, Spring onion
Hualin
HOME
I never know what to do with artichokes, so I challenged myself using a jar of artichokes in oil.
Artichokes in oil, Cooked rice, Chicken breast, Salt & pepper, Flour, Egg, Carrot, Frozen green peas, 【Seasoning】, Chicken stock powder, Light soy sauce, Mirin, White wine, Sesame oil, Vegetable oil
Tobuchan
HOME
I made this based on a recipe from a Hong Kong Chinese restaurant.
Vermicelli, Cooked prawns, Chicken thighs or breast, Beansprouts, Egg, Green pepper, Onion, Curry powder, Soy sauce, Oyster sauce, Red chilli
Tobuchan
HOME

All New Recipes

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard