Hot and Sour Chicken Salad 酸辣手撕

🧂 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

• 1 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
• 2 Prepare a large bowl of ice water and a strainer or tongs (to remove the chicken
  from the pot)
• 3 When the water boils put the chicken in and count 10 seconds.
• 4 Remove the chicken and place into ice water bath. Wait for the water in the pot
  to boil again
• 5 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
• 6 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
• 7 Prepare a new ice water bath for when the chicken is cooked. Submerse the
  chicken into the ice water bath for 5 minutes.
• 8 Remove chicken from water and let it cool completely and air dry
• 9 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
• 10 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
• 11 Remove shallots, leaving the oil. Or remove everything and pour the oil back
  into the saucepan
• 12 Add chopped garlic. Fry until aromatic
• 13 Add chilis and Sichuan peppercorn powder. Fry for 30 seconds
• 14 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
• 15 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
• 16 Rinse the noodles with cold water, dry and add 2 tsp of the oil from the sauce
  and mix well.
• 17 Rinse jellyfish and let dry or pat dry with paper towels
• 18 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
• 19 De-bone the chicken and cut into shreds. You may also shred by hand and then
  slice the skin with a knife
• 20 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
• 21 Spread the cucumbers out on the bottom of a serving plate
• 22 Add noodles on top of the cucumbers
• 23 Add chicken and jellyfish
• 24 Sprinkle with fried shallots
• 25 Top with green onions and cilantro
• 26 Pour the soy vinegar sauce on top
• 27 Serve

Nutrition Info