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 313
printed 9

saved 2

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!

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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.

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