Sichuan-Style Chicken Salad (Bang Bang Ji Si)
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Appears in Cook's Illustrated May/June 2018
Throwing together leftover cooked chicken, dressing, and greens is a way to put dinner on the table without much thought. Maybe that's exactly the problem.
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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...