Ingredients
Equipment
Method
- Fill a large saucepan with enough water to completely cover the chicken (1 lb). Bring it to a rolling boil over high heat. Add the chicken and cook for exactly 20 minutes until the meat turns completely white and is cooked through. Carefully remove the chicken from the pot and set it aside to cool until you can handle it comfortably. Remove all bones and shred the meat into thin strips as close to matchstick size as possible.
- While the chicken cools, peel the cucumber and slice it into pieces that roughly match the size of the chicken strips. Peel the carrot and cut it into thin matchstick strips.
- In a small bowl, whisk together the sesame seed paste, soy sauce, rice vinegar, sesame seed oil, granulated sugar, and hot chili oil or chili flakes until everything combines into a smooth, pourable sauce.
- Arrange cucumber slices across a serving platter as the base layer. Lay the shredded chicken on top of the cucumbers. Sprinkle the roasted Sichuan peppercorn over the chicken if using. Pour the sauce evenly over everything. Garnish with carrot strips and shredded scallion whites for a final pop of color and freshness.
Nutrition
Notes
Don't skip the cooling step for the chicken to avoid burned fingers and ensure clean shredding. If sesame seed paste is unavailable, chunky peanut butter can be used as a substitute. Adjust the heat level by varying the amount of chili oil or Sichuan peppercorns. This dish is best served cold and can be prepared ahead for meal prep.