Spicy Sesame Shredded Chicken Salad

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Tender, shredded chicken draped over crisp, cool cucumber—each bite balancing vibrant textures and contrasting flavors. As you lift a forkful, a rich aroma rises: the nutty depth of sesame, mingling with a whisper of Sichuan peppercorns, spicy yet fragrant.

A drizzle of chili oil gives this dish its fiery edge, while the sweet rice black vinegar cuts through with a tangy brightness that enhances the heat. The crunch of crushed peanuts and toasted sesame seeds punctuates the juicy chicken, their flavors held together by a luxuriously creamy, bold sesame sauce.

Recipe

PRE TIME: 8 hr 45 min

COOKING TIME: 15 min

TOTAL TIME: 9 hr

4 SERVING

Ingredients:

2.5 lb. Yellow Whole Chicken
2 count Cucumber
3 stalk Green onion
4 piece Ginger
Sauce
0.25 cup Sesame Seed Butte
0.25 cup Peanut Butter
1 tbsp. Sesame Oil
1 tbsp. Soy Sauce
1 tsp. Sugar
0.5 tsp. White Pepper Powder
1 tsp. Sichuan Peppercorn Oil
1 tsp. Sichuan Peppercorn Powder
1.5 tsp. Sweet Rice Black Vinegar
0.5 tbsp. Minced Garlic
1 tbsp. Chili Oil
1 tsp. Chopped green onion
1 tsp. White Sesame
1 tsp. Crushed peanuts

Directions:

Step 1

Bring water to a boil, place a chicken in boiling water, add a dash of salt and a few slices of green onion and ginger. Continue to cook for 5 minutes over high heat. By now, the chicken meat should have fully cooked. Then turn off the heat. Keep the chicken in the pot to cool off for 8 hours. Poach the chicken this way can produce tender and juicy meat.

Step 2

Remove the chicken from the pot and soak it in cold water for another 30 minutes.

Step 3

Place the chicken in a plastic bag.

Step 4

Bash the cooked chicken meat with a stick until it is loosened and break up into small pieces can turn the tough meat to become more tender. (The word ‘Bang’ is 棒 in Chinese, which means baton or a stick.)

Step 5

Shred the chicken meat into strips.

Step 6

For making the sauce (mix well): ① Sesame Seed Butter ② Peanut Butter ③ Sesame Seed Oil ④ Soy Sauce ⑤ Sugar ⑥ White Pepper Powder ⑦ Sichuan Peppercorn Oil ⑧ Sichuan Peppercorn Powder ⑨ Sweet Rice Black Vinegar ⑩ Minced Garlic ⑪ Chili Oil

Step 7