Sichuan-Style Cold Shredded Chicken

Instructions

1. 1Rinse chicken and place in pot with enough water to cover by 3 cm. Add 1 tsp salt and 1 tsp light soy sauce. Bring to boil over high heat, then reduce to low and simmer uncovered 18 minutes.

   敞盖煮防肉质过软

   🔍 Look for Low heat 18 分钟 · 18 minutes

   Visual: 水面保持缓泡节奏，不翻滚。Water maintains slow bubble rhythm—no vigorous rolling.

   You know it's right when: 朝上一面浮现细密白色絮状物，边缘微缩。Skin-side surface shows fine white curds and slight shrinkage.

2. 2Turn off heat. Leave chicken submerged in hot water for 12 minutes—this ensures tenderness without toughness.

   浸烫法锁住内部汁水

   🔍 Look for 12 分钟 · 12 minutes

   Visual: 鸡胸略浮起；表面仍呈淡象牙白，不发灰。Chicken floats slightly; surface remains pale ivory, not gray.

   You know it's right when: 提起时表面无热气升腾。No steam rises from surface when lifted.

3. 3Drain and rinse under cold running water for 30 seconds. Pat *thoroughly* dry, then chill uncovered for 20 minutes.

   冷透才易撕成细丝

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 表面冰凉，完全不黏手。Surface feels cool and completely non-tacky.

   You know it's right when: 盘底冰箱架上凝出细微水珠。Slight condensation forms on fridge shelf beneath plate.

4. 4Shred chicken lengthwise into thin, even strands using fingers or two forks. Place in serving bowl.

   顺纹撕防断，更显筋道

   🔍 Look for 4 分钟 · 4 minutes

   Visual: 鸡丝长8–10厘米，宽1–2毫米，粗细均匀、泛光泽。Strands are 8–10 cm long and 1–2 mm wide, uniform and glossy.

   You know it's right when: 无碎屑或结块。No short fragments or clumps remain.

5. 5Whisk together black vinegar, toasted Sichuan pepper, minced chili, scallions, ½ tsp salt, and 1 tsp sesame oil. Pour over chicken and toss with chopsticks until evenly coated.

   最后淋油增香提亮

   🔍 Look for 1 分钟 · 1 minute

   Visual: 鸡丝泛深琥珀光泽，辣粒均匀附着。Chicken glistens with dark amber sheen; chili bits cling to strands.

   You know it's right when: 拌匀10秒内即散发焙椒香气。Aroma of toasted pepper blooms within 10 seconds of mixing.