Dad's Secret Chicken Salad Dressing Recipe

Dad's Secret Chicken Salad Dressing


  • Chicken breast meat
  • 1/4 c Sichuan pepper(花椒
  • 1 c finely chopped green parts of scallion
  • 1/2c peanut oil
  • soy sauce
  • black vinegar
  • sugar
  • cucumber, cut into matchsticks
  • eggs, made into crepes and sliced thin
  • tomato
  • cooked noodle, drained and chilled

Sichuan pepper:

How to make Dad's Secret Chicken Salad Dressing

This is a "secret" recipe from my dad. It is so secret that he never properly measured anything and to this date I'm still trying to figure out the exact proportion. So play with the amount of soy sauce, vinegar and pepper until you find a balance you like.

  1. Sprinkle chicken with S&P and some Chinese cooking wine. Cover with saran wrap and microwave until cooked. Cool and shred to pieces with hand.
  2. Crush Sichuan pepper with a rolling pin in a heavy duty plastic bag. Place into a tall glass jar.
  3. Place chopped scallion on top of the Sichuan peppers in jar.
  4. Heat peanut oil in pan until warm but not hot and pour into the jar with pepper and scallion.
  5. Let cool slightly and pour soy sauce, black vinegar and sugar into jar. Shake to mix. Taste and season with S&P
  6. To serve, place noodles into a large bowl. Top with shredded chicken, egg, cucumber and tomatoes. Pour dressing on top.

This dressing's flavor intensifies with aging and can be stored in an air-tight jar in the fridge for a very long time. When my dad visited me in Tokyo I had him whip up a batch and forgot about one jar in the back of the fridge. I found it a year later and ate it. Both my husband and I are still alive.

  • yongfook
    yongfook says

    n00b question: what's "S&P"?

  • Enchante
    Enchante says

    salt and pepper. sorry, it's not universal? =oP

  • yongfook
    yongfook says

    wow. I feel. Incredibly. Stupid.

  • tommy
    tommy says

    Ah, I love sichuan pepper. I have a question: when I read Japanese cookbooks, they have an ingredient called zanshyou, is it similar to sichuan pepper?

  • Enchante
    Enchante says

    tommy, they are the same species, although the chinese eat it dried (dark brown in color) and the Japanese uses the young ones (still green) and fresh. The young ones have a mild and fragrant taste to it and is used a lot in Kyoto-styled cooking. The Sichuan pepper has an entirely different and much stronger taste. It makes your tongue numb and is the "ma" in "ma la tofu"

  • tommy
    tommy says

    Thank you for the clarifications! I thought they were the same, but they looked different in the photos I saw...

  • satellite
    satellite says

    can the black vinegar be substituted with white vinegar or rice vinegar?

  • Enchante
    Enchante says

    no, the black vinegar is an essential part of the dressing. white or rice vinegar simply don't have the same intensity. You might be able to go with sherry vinegar, but it still won't be the same.

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