Ingredients

The following ingredients have 2 Servings
  • 1.5 lbs (700 g) boneless skinless chicken breasts ( (or chicken thighs))
  • 1 teaspoon salt
  • 4 green onions (, separated)
  • 4 tablespoons light soy sauce ((or soy sauce))
  • 2 tablespoons Chinese sesame paste ((or unsweetened natural peanut butter))
  • 2 tablespoons homemade chili oil ((or more) (*Footnote 1))
  • 1.5 tablespoons Chinkiang vinegar ((or 2 tablespoons rice vinegar))
  • 4 teaspoons sugar
  • 2 cloves garlic (, grated)
  • 2 teaspoons grated ginger
  • 1/2 teaspoon ground Sichuan peppercorns

Instruction

  • Chop 2 green onions into 2” (5 cm) sticks. Slice the remaining 2 green onions into thin slices.
  • Prepare a steamer by adding 2” (5 cm) water into the pot. Cover and heat over medium-high heat until boiling.
  • Use a plate that can fit into your steamer rack. Spread the green onion sticks onto the plate to make a bed. Place the chicken breast on top. Sprinkle salt evenly over the chicken.
  • When steam comes out of the steamer, place the steamer rack with the chicken on top, and cover the steamer. Cook for 20 minutes. Test the chicken by using a thermometer inserted into the thickest part. It should read 165 degrees F (73 C). Or insert a knife into the thickest part, and the juice should run clear. If the chicken is still pink inside, steam for another 5 to 10 minutes. Once done, transfer the chicken to a plate to cool.
  • While cooking the chicken, combine the rest of the ingredients in a large bowl. Whisk to mix well.
  • Once the chicken is cooled, transfer it onto a cutting board. Use a meat pounder or a rolling pin to pound the chicken (optional), then shred into thin slices using two forks.
  • Place the chicken into a large bowl or deep plate. Drizzle the sauce on top and mix well. Garnish with thinly sliced green onion. If you want to create the authentic look, like at a Sichuan restaurant, drizzle more chili oil (about 1/3 to 1/2 cup) onto the chicken.
  • Serve as a cold appetizer or a main dish.