+
0 (0)

Healthy Eating, Mains

Cold chicken slices with sesame and Sichuan pepper

Cold chicken slices with sesame and Sichuan pepper
Mark Boster / Los Angeles Times

There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was almost impossible to find -- Sichuan peppercorns. ... Read more

Total time: 30 minutes plus cooling time | Serves 2 to 4
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped ginger root
  • 3 tablespoons soy sauce
  • 2 teaspoons white Chinese rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon ground Sichuan pepper
  • 1 teaspoon sugar
  • 1 tablespoon chopped parsley

Step 1Place the chicken in enough boiling water in a wok or pot to cover the chicken. Turn down heat and simmer until tender but not overdone, about 17 to 20 minutes. Remove the chicken, drain and allow to cool completely.

Step 2Combine the green onion, ginger, soy sauce, vinegar, sesame oil, Sichuan pepper and sugar in a bowl.

Step 3Cut the cooled chicken into thin slices and arrange attractively on a serving platter. Pour the seasonings over the chicken slices and garnish with parsley. Serve at room temperature.

Note: Adapted from "The Good Food of Szechwan" by Robert A. Delfs.

HAVE YOU TRIED


Winter greens salad with mustard seed vinaigrette
Winter greens salad with mustard seed vinaigrette

Deviled oysters
Deviled oysters

Steamed corn with clams and bacon
Steamed corn with clams and bacon

Dungeness crab salad with apples and curried mayonnaise
Dungeness crab salad with apples and curried mayonnaise

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Stir-fried zucchini noodles with greens, cabbage and shrimp
Grilled brined halibut with vine-ripened tomato salad
Linguine with clams, pancetta and chiles
Confited yellowtail with ginger-carrot puree and warmed Asian vinaigrette