is a simple dish of poached chicken breast that is chilled, torn into bite-sized pieces, and dressed with a sauce made with Sichuan peppercorns, sesame paste, soy sauce, Chinkiang vinegar, chili oil, and a touch of sugar. The dressing's combination of salty, sweet, sour, nutty, hot, and numbing flavors is termedin Sichuan cuisine, and it translates roughly to "strange flavor.
. For this version, I adjusted the ratios on the dressing slightly to make it a little more approachable for any houseguests you may be hosting for the holidays who aren't used to the numbing power of Sichuan pepper and the intense heat of sediment-rich chili oil. Toss the turkey with the dressing and some thinly sliced scallions, and plate it up, sprinkling sesame seeds and more scallions over top before serving. If you are in the company of people with a higher tolerance for heat, you can drizzle a little extra chili oil over the whole deal right before serving. This is a dish that will jolt everyone out of their leftover lethargy and numb the pain of going back to work after the long holiday weekend.
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