Ingredients
500 g (about 1 lb) chicken breast, 50 g (about 1/4 cup) lettuce.
Seasonings
Salt to taste, a little sesame paste, sesame oil, and Sichuan pepper oil, 1/2 teaspoon each of sugar and aged vinegar, and 1 teaspoon of chili oil.
Preparation
1. Remove the root from the lettuce, peel off the outer skin, wash, and cut into shreds. Blanch in boiling water, remove and rinse under cold water, then drain well.
2. Remove the membrane from the chicken breast, rinse it under cold water, then place it in a pot of fresh water and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until fully cooked.
3. Remove and let cool, place on a cutting board, gently tap with a rolling pin until tender, then tear into shreds by hand, transfer to a bowl, and toss with sesame oil.
Steps
1. Toss the shredded lettuce with a pinch of salt, then arrange it on a plate as a base.
2. Then neatly arrange the shredded chicken on top of the shredded lettuce.
3. In a bowl, combine sesame paste with a small amount of the chicken cooking liquid, sugar, aged vinegar, Sichuan pepper oil, and sesame oil, stirring until smooth.
4. Pour the dressing over the shredded chicken, then drizzle with chili oil and toss to combine before serving.