Sichuan-Style Chicken Salad (Bang Bang Ji Si)

Name: Sichuan-Style Chicken Salad (Bang Bang Ji Si)
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt; 1/4 cup, vegetable oil; 1 , garlic clove, peeled and smashed; 1 (1/2-inch) piece, ginger, peeled and sliced in half; 2 tablespoons, Sichuan chili powder; 2 tablespoons, soy sauce; 1 tablespoon Chinese black, vinegar; 1 tablespoon, toasted sesame oil; 1 tablespoon, Sichuan peppercorns, toasted and ground; 2 teaspoons, sugar; 1/2 head, napa cabbage, sliced thin (6 cups); 1 1/2 cups coarsely chopped, fresh cilantro leaves and stems; 6 , scallions, sliced in half lengthwise, then sliced thin on bias; 1 , celery rib, sliced thin on bias; 2 teaspoons, toasted sesame seeds (optional)

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Appears in Cook's Illustrated May/June 2018

SERVES4 to 6

TIME1¼ hours

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WHY THIS RECIPE WORKS

To ensure moist, judiciously seasoned chicken, we arranged four chicken breasts in a steamer basket, submerged the basket in a Dutch oven filled with salted water, and brought the water up to 175 degrees over medium heat. We then shut off t...

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