Chicken salad with ginger-scallion sauce

Step 1/5

• 280 g chicken thighs (skin-on)
• 2 slices ginger
• ½ scallion
• 4 Sichuan peppercorns

• pot (with lid)

In a pot with water, add chicken thigh with 2 slices of ginger, a small knot of 1/2 scallion and a few Sichuan peppercorns. Bring to a boil, then let simmer for 10 mins. Turn off the heat and let sit in warm water for 15 min., until the chicken is cooked through but not overcooked.

Step 2/5

• ½ cucumber
• 2 scallions
• 1 shallot
• 5 slices ginger

In the meantime, cut cucumber into matchsticks. Cube shallot and finely mince remaining ginger. Cut remaining scallions into fine rings, separating scallion white from green.

Step 3/5

When the chicken is done, reserve 1/3 cup / 80ml of the chicken broth. Add chicken thigh to a bowl of ice water. Let cool for 5 min., then drain and shred with hands.

Step 4/5

• 2 tbsp light soy sauce
• ½ tsp sugar
• ½ tsp salt
• 3 tbsp vegetable oil
• white pepper

• frying pan
• spatula

In a frying pan, heat vegetable oil over medium heat. Add shallot and scallion white. Fry until translucent and fragrant, for approx. 3-5 min.. Add most of scallion green (save some for garnish) and minced ginger, fry briefly. Turn off the heat and add reserved chicken broth and soy sauce. Season with sugar, salt and white pepper.

Step 5/5

On a serving plate, layer cucumber matchsticks, then shredded chicken. Drizzle with ginger-scallion sauce on top. Garnish with more fresh scallions. Serve with chili oil if you’d like.

Enjoy your meal!