Sichuan Cold Chicken with Chilli Oil
Why this recipe works
- Layered dressing: Chilli oil, black vinegar, soy sauce, garlic, ginger and sesame oil create a sauce that is hot, tangy, savoury and aromatic.
- Fresh contrast: Cold sliced chicken stays tender against crisp cucumber, spring onion and toasted sesame seeds.
- Easy to prepare ahead: The chicken can be poached and chilled in advance, then sliced and dressed just before serving.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a milder chilli oil or reduce the amount slightly, keeping the soy, vinegar and sesame oil to preserve the balance of the dressing.
- For a hotter finish: Choose a chilli oil with plenty of sediment and spoon some of the chilli flakes over the chicken when serving.
- Keep the flavour balanced: If the chilli oil is very intense, add a little more vinegar or soy to round out the heat without making the dressing flat.
Timing notes
- Chill fully before slicing: Let the poached chicken cool, then refrigerate until cold so it slices cleanly and keeps the dish refreshing.
- Dress just before serving: Add the dressing at the last moment so the cucumber stays crisp and the sauce tastes bright.
Ingredient notes
- Use Chinese black vinegar if possible: Its deep, mellow acidity gives the dressing more depth than a lighter vinegar, though rice vinegar can be used for a sharper result.
- Remove watery cucumber seeds: Scooping out the centre helps prevent the plate from becoming diluted once the dressing is added.
Common mistakes
- Avoid boiling the chicken: Keep the poaching liquid at a bare simmer; aggressive boiling can make chicken breast firm and dry.
- Do not dress too early: The sauce is best added just before serving, as dressed cucumber softens quickly in the fridge.
Equipment you'll need
Ingredients
Instructions
- Put the chicken into a saucepan with the water and half the ginger. Bring just to a gentle simmer, then reduce the heat to low so the surface barely trembles.
- Poach gently for 12 to 15 minutes, until the chicken is just cooked through and the juices run clear. Turn off the heat, cover, and leave in the hot liquid for 5 minutes to finish cooking evenly.
- Lift the chicken out and cool to room temperature, then chill until cold. Once chilled, slice thinly across the grain.
- Finely grate the remaining ginger and finely grate the garlic. In a bowl, whisk together the light soy sauce, Chinese black vinegar, caster sugar, toasted sesame oil and chili oil until the sugar dissolves.
- Halve the cucumber lengthways and scoop out the watery seeds, then slice into thin half-moons. Thinly slice the spring onions.
- Arrange the cucumber and sliced chicken on a serving plate, then spoon over the dressing. Scatter with spring onions and roasted sesame seeds, and serve cold.
Recipe notes
Tips
- Keep the poaching liquid at a bare simmer; a rolling boil will toughen the chicken breast.
- For the best texture, chill the chicken uncovered until cold, then cover and keep refrigerated until serving.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the chicken is cooked through and served well chilled from the fridge.
Substitutions
- Replace Chinese black vinegar with rice vinegar for a lighter, sharper tang.
- Replace chili oil with a milder chili oil if you prefer less heat.
Storage
- Refrigerate up to 2 days
- Store the chicken, cucumber and dressing separately in airtight containers in the fridge. Dress just before serving for the best crunch; if already dressed, expect the cucumber to soften.
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Recipe overview
- Servings: 3 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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