Ingredients
150 g cooked chicken breast, 50 g asparagus lettuce (Chinese lettuce), and 50 g sweet bell pepper.
Seasonings
1/2 teaspoon each MSG, fine salt, Sichuan peppercorn powder, and toasted sesame seeds, 1 teaspoon light soy sauce, 1 tablespoon each sesame paste, sugar, and vinegar, 2 teaspoons sesame oil, 2 tablespoons each chili oil and cold fresh broth.
Steps
1. Shred the cooked chicken breast, asparagus lettuce, and sweet bell pepper into thin strips; wash the white part of the scallion, cut into 10 cm (about 4 inches) long fine shreds, and soak them in cold boiled water to separate, then set aside.
2. Use white scallion strips to tie the chicken, asparagus lettuce, and sweet pepper shreds into small bundles resembling firewood, then arrange them evenly in a radial pattern on a round plate and set aside.
3. In a mixing bowl, dilute the sesame paste with cold fresh broth, then add salt, sugar, red soy sauce, vinegar, MSG, Sichuan pepper powder, chili oil, toasted sesame seeds, and sesame oil, stirring to combine. Arrange the chicken and lettuce in a circle on a plate, place the dressing in the center, and serve.