# Hot and Sour Chicken Salad 酸辣手撕

Cuisine: chinese · Time: 50 minutes · Servings: 2

## 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

## Steps

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 minuteslarge chicken legs - 20 minuteswhole chicken under 3.5lbs – 30 minuteswhole 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

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Source: auntieemily — https://auntieemily.com/hot-and-sour-chicken-salad/
Page: https://findfood.fun/en/recipes/7791
Language: en