Recipe by Julie B's Hive
Found online. To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving.
Top Review by Sue Lau
I wish I could give this a better review, but it just didn't please anyone here. It was something about the dressing, and if I had to nail it, the sesame seed paste. I still have some chicken and may mix up a batch of the dressing leaving the sesame paste out. Sorry.
- 1 lb chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
- 1 cucumber
- salt, as needed, to desalt cucumbers
- 1 medium carrot
- 1⁄2-1 teaspoon roasted sichuan peppercorn (optional)
- 2 tablespoons sesame seed paste (can substitute chunky peanut butter)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar (red or black preferred)
- 1 tablespoon asian sesame seed oil
- 1 tablespoon granulated sugar
- 1 -2 tablespoon hot chili oil (optional) or 1 -2 teaspoon chili flakes, both (optional)
- 1 tablespoon shredded scallion, white part only (green onion, spring onion)
Directions See How It's Made
- In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
- Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
- Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
- In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
- To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.