- Poach the Chicken:
- Fill a pot with enough water to cover the chicken breast. Add scallions and ginger slices to the water and bring it to a boil.
- Add the chicken breast, lower the heat, and let it simmer gently for about 20 minutes or until fully cooked. An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part of the breast.
- Once cooked, remove the chicken from the pot and immediately plunge it into ice water to stop the cooking process and keep the meat tender. Let it cool completely in the ice bath.
- Prepare the Chicken:
- When the chicken is cool, drain it and pat dry with paper towels.
- Tear the chicken into thin strips by hand or cut into slices. Place the chicken on a serving dish.
- Make the Sauce:
- In a small bowl, mix together soy sauce, black vinegar, sesame oil, chili oil, sugar, minced garlic, and grated ginger.
- Toast the Szechuan peppercorns in a dry skillet until fragrant, then grind them and add to the sauce if using. This adds a unique numbing sensation typical in Szechuan cuisine.
- Assemble the Dish:
- Pour the sauce evenly over the chicken.
- Sprinkle chopped cilantro, toasted sesame seeds, and crushed peanuts on top for added texture and flavor.
- Serve:
- Allow the dish to sit for a few minutes for the flavors to meld together.
- Serve as a cold appetizer or alongside steamed rice and vegetables for a fuller meal.
Tips for Perfection:
- The key to a tender chicken is the poaching method. Make sure not to boil the chicken vigorously as this can make the meat tough.
- Adjust the level of chili oil and Szechuan peppercorns based on your spice and numbness preferences.
- Cooling the chicken in ice water after poaching helps tighten the skin and preserve the texture.
This “Mouthwatering Chicken” is a great example of Szechuan flavors—spicy, numbing, savory, and slightly sweet. It’s a dish that’s sure to excite your taste buds and possibly become a new favorite!