Cold chicken slices with sesame and Sichuan pepper

Time 30 minutes
Yields Serves 2 to 4
Cold chicken slices with sesame and Sichuan pepper
(Mark Boster / Los Angeles Times)

Place the chicken in enough boiling water in a wok or pot to cover the chicken. Turn down heat and simmer until tender but not overdone, about 17 to 20 minutes. Remove the chicken, drain and allow to cool completely.


Combine the green onion, ginger, soy sauce, vinegar, sesame oil, Sichuan pepper and sugar in a bowl.


Cut the cooled chicken into thin slices and arrange attractively on a serving platter. Pour the seasonings over the chicken slices and garnish with parsley. Serve at room temperature.

Adapted from “The Good Food of Szechwan” by Robert A. Delfs.

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