Dish of Cold Fish-fragrant Chicken
(click to enlarge)

Fish-Fragrant Cold Chicken


China - Sichuan   -   yuxiang jisi
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
**
30 min
Yes		 No, it doesn't smell or taste like fish - just the dressing is similar to dressings used on fish. This one can serve as an cold appetizer, or as a cold chicken salad. See Comments.

1
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1
2
1/2
4
2
1
2
1
2
1
1/3
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#
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T
T
in
cl

t
t
T
T
t

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Chicken, cooked (1)  
-- Dressing
Sambal Oelek (2)
Oil
Ginger Root
Garlic
Scallion greens
Sugar
Black Vinegar (3)
Soy Sauce
Chicken Broth (4)
Sesame Oil, dark
Salt
-----------------

This is a fairly substantial and distinctly flavorful dish, so it could stretch to even 5 for salad. As an appetizer, 6 to 12 depending on how you serve it.

Do Ahead:
  1. Simmer CHICKEN with a few chunks of smacked ginger and a few scallions. Simmer until just done. Let the Chicken cool in the broth, then remove and refrigerate. See Notes 1 and 4.
Dressing:   -   (20 min)
  1. In a small pan, heat Oil over low heat. Stir in Sambal Oelek and stir until the oil is red and fragrant. Set aside to cool.
  2. Slice GINGER very thin, cut into thin slivers, and then chop the slivers very fine. Crush GARLIC and chop very fine. Slice SCALLION GREENS crosswise very thin. Mix all Dressing items (including Sambal Oelek and it's Oil).
Make:   -   (9 min + rest)
  1. Cut Chicken into bite size pieces (about 3/4 inch).
  2. Shake up Dressing and pour over the Chicken. Toss to coat the Chicken well. Let rest awhile in the fridge if you have time.
  3. Serve cool.
NOTES:

  1. Chicken:

      I always use whole skin-on thighs for best flavor and texture, and best broth. You'll need 2-3/4 pounds of skin-on, bone in Thighs to make 1 pound of simmered meat, but you'll get plenty of broth from it.

  2. Sambal Oelek

      This is an Indonesian Chili Sauce, but approved by über expert Fuchsia Dunlop for use instead of chopping 4 T Sichuan Pickled Chilis (which she can't get in England) and mixing with 4 T Chili Oil. This mix would not need the heating step given above. She does not define the pickled chilis, but all the Asian markets here carry Thai produced pickled chilis and no others, so I presume they would work. For Sambal Oelek, see our Huy Fong Chili Sauces page.

  3. Black Vinegar

      This is a staple ingredient for Chinese cooking. For details see our Vinegars & Souring Agents page.

  4. Chicken Broth

      This recipe makes quite a bit of broth, but uses only a few Tablespoons. The rest can be used for other recipes. I always include skins, bones and fat when simmering Chicken. After the meat is done, cooled and removed, I give the broth and all the skins, bones, and stuff in it another hour or more of simmering. I then strain it, defat it using my gravy separator, and refrigerate it until needed. For full details of making and storing, see our Soup Stock / Broth page.

  5. Comments

      This recipe could be made, then chopped up and used for toppings or to stuff eggs.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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