Name: Hot and Numbing Sichuan-Style Turkey Salad Recipe
Yield: 4
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 note); 1 pound (450g) leftover roast turkey breast, pulled; Kosher salt; 4 scallions (60g), thinly sliced on a sharp bias, divided

Ingredients

(Servings: 4)

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 note)

1 pound (450g) leftover roast turkey breast, pulled

Kosher salt

4 scallions (60g), thinly sliced on a sharp bias, divided

Hot and Numbing Sichuan-Style Turkey Salad Recipe

Ingredients

Steps

Nutrition Facts

Comments

Hot and Numbing Sichuan-Style Turkey Salad Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts