Main ingredients 🥩
chicken breastcucumbercelerylettucegreen onionscalliongingerdillcoarse red pepper flakessesame seedssoy saucenut oilblack vinegargarlic
Jung Ji-sun's Sichuan-Style Chicken Cold Noodles
A Sichuan-style cold chicken dish with a tangy and sweet sauce based on soy sauce and black vinegar, perfect for reviving your appetite.
🙋 Recommended for
- ⭐ Those looking to revive their appetite with a tangy and pungent flavor
- ⭐ Home cooks wanting to enjoy a special Sichuan-style Chinese meal
- ⭐ People who prefer chicken breast served as a soft, non-chewy cold dish
Ingredients needed 🛒2 servings
- chicken breast 2 pieces
- cucumber 1/2
- celery 1 stalk
- lettuce a little
- green onion a little
- scallion 1 stalk
- ginger 1 piece
- dill a little
- coarse red pepper flakes 60g
- sesame seeds 20g
- vegetable oil 200ml
- soy sauce 2 tablespoons
- nut oil 1 tablespoon
- black vinegar 3 tablespoons
- minced garlic 80g
Recipe 🍳
- Slice the thick chicken breast into even thickness, then boil in water until uniformly cooked.
- Remove the boiled chicken and immediately plunge it into ice water to cool, which keeps the meat tender and chewy.
- Heat 200ml of vegetable oil in a pan, then sauté scallion, green onion, ginger, and celery leaves until all moisture evaporates, creating a fragrant oil base.
- Pour 100g of the hot oil over a bowl containing 60g of coarse red pepper flakes and 20g of sesame seeds to make a flavorful chili oil.
- In a separate bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of nut oil, 3 tablespoons of black vinegar, and 80g of minced garlic to create the special soy sauce dressing.
- Cut the cucumber and celery into bite-sized pieces, and tear the lettuce into mouth-sized portions.
- Layer the lettuce, cucumber, and celery on the bottom of a serving plate to form the base.
- Slice the chilled chicken breast and arrange neatly on top of the vegetables.
- Evenly drizzle the prepared soy sauce dressing and chili oil over the chicken, then garnish with dill.
- Boil the chicken breast, cool it in ice water, and slice the cucumber and celery.
- Fry aromatic vegetables to make oil, then pour it over red pepper flakes and sesame seeds to make chili oil; mix soy sauce, nut oil, black vinegar, and minced garlic for the sauce.
- Arrange vegetables and chicken on a plate, then drizzle with sauce and chili oil and finish with dill.
Cooking tips 💡
- Placing the boiled chicken directly into ice water prevents the meat from shrinking and maintains a moist, tender texture.
- The oil must be fried long enough for all moisture from the vegetables to evaporate, ensuring deep flavor infusion.
- For an even more exotic Sichuan touch, add star anise or fennel seeds to the oil while frying.
- To enhance the sourness of the sauce, add a small amount of regular vinegar if desired.
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