Hot and Sour Chicken Salad 酸辣手撕

Auntie Emilys Kitchen-Hot and Sour Chicken Salad 1

Hot and Sour Chicken Salad 酸辣手撕

I used 3 chicken legs that totaled approx. 600g with the bone-in. After removing the bones, I had approx. 350g of meat. You may also choose to use a whole chicken which is probably double the size.

This recipe will not work well with de-boned raw chicken.

You may also want to add peanuts, sesame sauce, sesame seeds, sea cucumber, black fungus, celery or carrots to this dish.

You can consider substituting the cucumbers with green papaya.

Approximate cost (CAD) $10

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Dinner, Lunch, Main Course, Salad

Cuisine Chinese, Sichuan

Servings Servings

Calories 1129 kcal

Ingredients

600 g Chicken , bone-in
172 g Jellyfish (Ready-to-eat) 1 small package
1 Cucumber (approx. 300 g)
180 g Sweet potato noodles , extra wide
2 Shallots , large
2 tbsp Garlic , chopped (approx. 6 cloves)
1 Red chili
1 stalk Green onions
2 sprigs Cilantro (optional)
2 slices Ginger
½ tsp Salt
½ tsp Sand ginger powder (optional)
¼ tsp White pepper powder
2 tbsp White vinegar or Chinese spiced vinegar
1 tbsp Dark soy sauce
1 tsp Light soy sauce
2 tsp Sugar
¼ tsp Sichuan peppercorn powder or ½ tsp whole Sichuan peppercorns (optional)
2 tsp Sesame oil
5 tbsp Oil
4 tbsp Shaoxing wine

Instructions

Bring a pot of water to a boil. Add 2 slices ginger and 4 tbsp Shaoxing wine. Water should be enough to cover the chicken when submersed
Prepare a large bowl of ice water and a strainer or tongs (to remove the chicken from the pot)
When the water boils put the chicken in and count 10 seconds.
Remove the chicken and place into ice water bath. Wait for the water in the pot to boil again
Once water boils again, repeat steps 3 and 4 two more times This step will make the chicken tender and will give the skin a more elastic texture
Turn the heat down to low and let the chicken cook until done. Water should be at a simmering boil, in other words, there should be little bubbles that form in the water.
Approx cooking times for room temperature chicken (bone-in):
small chicken legs - 15 minutes
large chicken legs - 20 minutes
whole chicken under 3.5lbs – 30 minutes
whole chicken 3.5-5lbs – 45 minutes
Prepare a new ice water bath for when the chicken is cooked. Submerse the chicken into the ice water bath for 5 minutes.
Remove chicken from water and let it cool completely and air dry
Slice shallots, julienne chilis, julienne green onions, chop cilantro and chop garlic. Set aside I used red Fresno chilis which are quite mild. Choose any chili to suit your spice tolerance. If you want curly green onions with a milder taste, soak the julienned green onions in cold water for 15-30 minutes
In a saucepan, on medium heat, add 5 tbsp oil. Add shallots and fry until lightly golden. This may take 5-8 minutes Cooking the sauce is optional. You can keep all the ingredients raw and simply mix it all together. Cooking it will make the flavour milder
Remove shallots, leaving the oil. Or remove everything and pour the oil back into the saucepan
Add chopped garlic. Fry until aromatic
Add chilis and Sichuan peppercorn powder. Fry for 30 seconds
Add 2 tbsp vinegar, 1 tbsp dark soy sauce, 1 tsp light soy sauce and 2 tsp sugar. When sugar is dissolved, turn off heat. Set aside
Prepare sweet potato noodles as per instructions on the package. I use the water that I cooked the chicken with to cook the noodles. The oil from the chicken will prevent the noodles from sticking to each other
Rinse the noodles with cold water, dry and add 2 tsp of the oil from the sauce and mix well.
Rinse jellyfish and let dry or pat dry with paper towels
Cut cucumbers into thick or thin pieces. I cut them into long pieces to match the chicken and jellyfish but you can cut them whichever shape you like
De-bone the chicken and cut into shreds. You may also shred by hand and then slice the skin with a knife
Combine the shredded chicken with the jellyfish. Season with ½ tsp salt, ½ tsp sand ginger powder and ¼ tsp white pepper powder. Mix well. Add 2 tsp sesame oil and mix well again
Spread the cucumbers out on the bottom of a serving plate
Add noodles on top of the cucumbers
Add chicken and jellyfish
Sprinkle with fried shallots
Top with green onions and cilantro
Pour the soy vinegar sauce on top
Serve

Nutrition

Calories: 1129kcalCarbohydrates: 97gProtein: 36gFat: 62gSaturated Fat: 10gPolyunsaturated Fat: 17gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 112mgSodium: 9444mgPotassium: 744mgFiber: 5gSugar: 10gVitamin A: 738IUVitamin C: 46mgCalcium: 96mgIron: 3mg

Keyword Chicken, Chilis, Cilantro, Cucumber, Egg Noodles, Garlic, Ginger, Green Onions, Jellyfish, Shallot, Sweet Potato Noodles

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