Hot and numbing sichuan-style turkey salad
Indulge in the fiery flavors of Sichuan cuisine with this mouthwatering turkey salad. A perfect balance of heat and numbing sensation in every bite.
Ingredients:
- 2 teaspoons (2g) whole Sichuan peppercorns, toasted
- 3 medium garlic cloves (15g)
- 1 (1/2-inch) knob peeled fresh ginger (5g)
- 1 tablespoon (15g) sugar
- 2 teaspoons (4g) black or white sesame seeds, plus more for garnish, toasted
- 2 tablespoons (30ml) Chinkiang or black vinegar
- 2 tablespoons (30ml) homemade turkey or chicken stock, or store-bought, low-sodium chicken stock, plus more as needed
- 2 tablespoons (30ml) white sesame paste, preferably Chinese, but tahini will do in a pinch
- 1 tablespoon (15ml) soy sauce
- 1/4 cup (60ml) chili oil with sediment (see notes)
- 450g (450g) leftover roast turkey breast, pulled
- 4 scallions (60g), thinly sliced on a sharp bias, divided
- Kosher salt
Instructions:
- Crush Sichuan peppercorns using a mortar and pestle until they form a coarse powder, which should take about 30 seconds. Then, add in garlic, ginger, sugar, and sesame seeds, and grind them until they form a rough paste, which should take approximately 1 minute. Next, incorporate vinegar, stock, sesame paste, and soy sauce, and continue pounding until a smooth paste forms, which should take between 15 to 30 seconds. Lastly, mix in chili oil and sediment.
- In a medium-sized bowl, coat the turkey with the dressing and most of the scallions until the turkey is fully covered. If the turkey seems too dry, feel free to add more stock. Season with salt according to your taste preferences. Transfer the turkey to a serving bowl or individual plates, then sprinkle with the remaining scallions, additional toasted sesame seeds, and more chili oil if desired. Serve immediately.
Summary:
- Calories: 1669 kcal
- Fat: 107 g
- Protein: 140 g
- Carbs: 35 g
- Potassium: 1815 mg
- Magnesium: 199 mg