Sichuan style shredded chicken salad in garlic sauce (蒜泥鸡肉). Weeks ago, I make this traditional Sichuan pork slices in garlic sauce and get lots of positive feedback about the sauce. This sauce is magic because of the Sichuan sweetened soy sauce. Sichuan sweetened soy sauce contains lots of aromatics and spices and enhance the flavor of the sauce greatly. Since I get a large batch that time and I treasure it very much, it is time to show more yummy dishes with this sauce.
This sauce is extremely delicious with a much more profound flavor comparing with other regular sauces. It can be used to make pork salad, chicken salad or even vegan salad like smashed cucumber.
This salad is extremely great for summer as it requires very little operation in front of the fire. One of the key step of making this chicken salad is to cook tender chicken. In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.
Once the meat can be insert through, it is just cooked.
Then shred the chicken by hand, add coriander sections and half of the sauce.
Transfer to serving plate with smashed cucumber. I always love to place some cucumber in the bottom of salad as a great supplement.
Spread the extra sauce on top and then drizzle some chili oil to create a beautiful salad dressing appearance.
Sichuan Chicken in Garlic Sauce
Ingredients
Cook the chicken
- 2 chicken legs
- 2 green onion
- 1 thumb ginger
- 1 tbsp. Shaoxing wine
- 1 tsp. Sichuan peppercorn
- 1/2 cucumber , remove hard skin and smashed
- coriander sections
Sauce
- 5-8 garlic cloves , finely chopped
- 1 tsp. chopped ginger
- 1 tsp. scallion
- 2 tbsp. sweetened soy sauce
- 1 tbsp. low sodium soy sauce or water for boiling chicken
- 2 tsp. Chinese red oil
- 1 tsp. black vinegar
- 1 tbsp. sesame oil
Instructions
- In a large pot, add scallion, ginger, cooking wine,Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked.
- Combine sauce in a small bowl.
- Then shred the chicken by hand, add coriander sections and half of the sauce.
- Peel the hard skins of cucumber and then well smashed.
- Transfer to serving plate with smashed cucumber. Drizzle the half sauce and chili oil.
Nutrition
Coriander sections are absent from ingredient list.
Thanks Wendy for your sweet remind. Already updated!
Does one eat the Sechuan pepper?
No. Sichuan peppercorn whole seeds are only for flavoring.
Not the clearest of recipes. I’m guessing there’s enough water to cover the chicken pieces, looking at the pic. And the shaoxing wine (cooking wine) goes in with the water. Though 5 minutes of simmering depends on the size of the chicken portion. The residual heat resting for 10 mins may not be enough.
Confused. When is the chicken supposed to be added?
You need to add all the seasonings to chicken, Paul.
I think Paul meant, when do we add the chicken to boil?
It’s currently unclear, I’m guessing you add it to the water then turn on the heat?
Also, where is the shaoxing wine used?
Diego,
I updated the recipe. I mean add the cooking wine in the water for boiling the chicken.
Also, where is the shaoxing wine used?
boil the chicken.