Sichuan Sliced Chicken Breast Salad (Pong-pong Chicken)

Sichuan Style Hacked Chicken Breasts

Chicken Salad
Chicken Salad
Poaching Chicken Breasts
Poaching Chicken Breasts
Sliced Cucumbers
Sliced Cucumbers
Creamy Peanut Butter
Creamy Peanut Butter
Scallions
Scallions
Garlic
Garlic
Dried Chili Peppers
Dried Chili Peppers
Ginger Root
Ginger Root
Sichuan Peppercorns
Sichuan Peppercorns

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Sichuan Style Hacked Chicken Breast

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When you say "hacked chicken breast" you usually mean that the breasts are cooked, cut into slices and served at room temperature with a sauce poured over them. These breasts are poached, sliced and laid out on a bed of sliced cucumbers and shredded scallions.

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Since this recipe is Sichuan style, they are then sprinkled with minced ginger, garlic, flower peppercorn powder and crushed peanuts. Finally, everything is covered with a spicy sauce made with peanut butter, soy sauce, chili oil, sesame seed oil and vinegar.

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Served at room temperature, this dish would make an excellent lunch on a warm day or even on a cold day.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Ingredients:

4 Split Chicken Breast Halves with the skin and bones

1/3 Cup Uncooked Skinless Peanuts

1 Cup Vegetable Oil

1 Small English Cucumber thinly sliced including the skin

4 Scallions cut into 1-1/2 inch lengths and then split in quarters lengthwise

1 Tablespoon minced Ginger Root

1 Tablespoon minced Garlic

¼ Teaspoon Flower Peppercorn Powder

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Sauce Mixture:

3 Tablespoons cream style peanut butter

3 tablespoons Black Soy Sauce

2 Tablespoons Chinese Red Vinegar

2 Tablespoons Sesame Seed Oil

2 Teaspoons of Sugar

1 Tablespoon of Chili Oil

2 Teaspoons Dry White Wine

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Cooking Instructions:

  1. Place the chicken breasts in a large pot and cover with salted water. Bring to a boil and then simmer for about ten minutes until they are just done.
  2. Drain the water of and when they are cool, bone them and remove the skin also if you prefer.
  3. Deep-fry the peanuts in the oil until they are golden brown. Remove them with a slotted spoon to some paper towels and when they are cool, place them in a plastic bag and crush them with a rolling pin.
  4. Arrange the cucumber slices on a large platter and spread half of the scallion shreds over them.
  5. Slice the chicken breasts crosswise ¼ inch thick and spread them attractively over the cucumber –scallion slices. Sprinkle them with the chopped ginger, garlic, flower peppercorn powder and crushed peanuts.
  6. Then evenly pour the sauce mixture over the chicken slices and sprinkle with the remaining scallion shreds.
  7. Lightly toss the ingredients before serving at room temperature.

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Sichuan Cooking

Cast your vote for Pong-Pong Chicken

Poached Chicken Breasts

Chengdu, Capital of Sichuan Provence

Chengdu Montage
Chengdu Montage

Chengdu - The Capital of Sichuan Provence

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Shanghai, China
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B markerChengdu Sicuan Provence, China -
Chengdu, Sichuan, China
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C markerHong Kong -
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Comments 4 comments

tammyswallow profile image

tammyswallow 4 years ago from North Carolina

That sounds like an Indian dish. Sounds scrumptous. Bookmarking!!


picklesandrufus profile image

picklesandrufus 4 years ago from Virginia Beach, Va

Wow, never heard of poaching chicken. Learning all kinds of new tips! Sounds good!


LoriSoard profile image

LoriSoard 4 years ago from Henryville, Indiana

Yum. Cooking tonight.


onthegrind profile image

onthegrind 4 years ago from Florida, United States

Dang, now I'm really hungry. Sounds good!

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