Sichuan Shredded-Chicken Cold Noodles with Homemade Sesame Paste

Method

1. Put the chicken, ginger and the white parts of the spring onions in a 18 cm pot and cover with cold water by 2 cm. Bring to a gentle boil over high heat, skim off the foam, then switch to heat off, cover and leave the chicken in the hot water for 15 min. It is done when the thickest part is white all the way through (75 °C in the centre). Lift it out and keep the poaching liquid.

   Add in this stepSkinless chicken breast 240 gGinger slices 3Spring onions 1

   high heat→heat off

2. Toast the sesame seeds in a dry 20 cm frying pan over medium-low heat for 5 min, stirring constantly, until light golden and fragrant; they burn fast at the end. Spread on a plate to cool, then grind with the oil in a spice grinder or mortar for 2 min, until it becomes a smooth, runny paste.

   Add in this stepWhite sesame seeds (raw) 45 gNeutral oil (for the sesame paste) 2 tbsp

   medium-low heat

3. Make the chili oil: put the chili flakes in a heatproof bowl. Warm the oil with the Sichuan peppercorns in a small pan over medium-low heat for 3 min, until the peppercorns darken slightly and smell citrusy. Strain the hot oil over the chili flakes; it should sizzle softly, not smoke. Leave to cool.

   Add in this stepNeutral oil (for the chili oil) 3 tbspSichuan peppercorns 1 tspChili flakes 2 tsp

   medium-low heat

4. Bring 2.5 L of water to a rolling boil over high heat and cook the noodles for 3 min, until just tender. Rinse under cold water, drain very well, toss with half the sesame oil and spread out on a tray. Lifting and fanning them for a minute cools them fast and keeps them springy, the Sichuan street-stall trick.

   Add in this stepFresh thin wheat noodles 300 gToasted sesame oil 1 tsp

   high heat

5. Loosen the sesame paste with warm poaching liquid, a spoonful at a time, until it flows like thick cream. Stir in the soy sauce, black vinegar, sugar, garlic and the remaining sesame oil. Have the chili oil ready to add to taste.

   Add in this stepLight soy sauce 1½ tbspChinese black vinegar 2 tspSugar 1½ tspGarlic cloves, finely grated 2Toasted sesame oil 1 tsp

6. Shred the cooled chicken along the grain into thin strips with your fingers or two forks. Cut the cucumber into thin matchsticks and slice the green parts of the spring onions. Line the bowls with cucumber, add the noodles, then the chicken. Spoon over the sesame sauce and chili oil, finish with the peanuts and spring onion greens, and toss well before eating.

   Add in this stepCucumber 1Roasted peanuts, crushed 2 tbspSpring onions 1