Sichuan-Style Chicken Salad (Bang Bang Ji Si)
By Steve Dunn
PUBLISHED MAY/JUNE 2018
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...