Yibin Cold Noodles with Shredded Chicken

Yibin Jisi Liang Mian (宜宾鸡丝凉面)

Thin noodles are plated atop a tangy, sizzling-spicy chili oil sauce and topped with shredded chicken, lightly crushed peanuts, and an abundance of scallion pieces.

Yibin is a lesser-known city in southeastern Sichuan that boasts an impressive number of regional dishes as well as some unique variations on classic dishes from other cities within the province. It’s difficult to say to which category Yibin Cold Noodles with Shredded Chicken belongs. It’s definitely a “Yibin” dish with its thin Noodles and salty-umami flavors (鲜咸味). However, while other flavors within this dish like sizzling-spicy (麻辣) are common throughout Yibin, these Cold Noodles feature a tangy sweet-sour (甜酸) element that’s not quite as prevalent. A tangy chili-oil sauce is a staple of Cold Noodles in most Sichuan cities, so it’s likely the sauce for Yibin Cold Noodles with Shredded Chicken was influenced by the popular flavors of classic Sichuan Cold Noodles.

The Shredded Chicken used for this dish is extremely easy to make and only requires a small amount of either Chicken Breast or Thigh. Cook the meat using my simple recipe for Sichuan Boiled Chicken Breast. After the Chicken has cooled, simply hit it gently and repeatedly a few times with a rolling pin. This will allow the Chicken to be easily shredded by hand. Unlike my other Cold Noodles with Shredded Chicken recipe, the Chicken doesn’t need to be shredded into fine slivers and can instead remain in rather long strips. Traditionally, Yibin Cold Noodles with Shredded Chicken would be made with a combination of white and dark meat. Dark meat will be tenderer but white meat will still be exceptionally flavorful thanks to the delicious Multi-Flavor Chili Oil Sauce.

The toppings for Yibin Cold Noodles with Shredded Chicken are popular Tossed Noodle (拌面) toppings in Yibin. These include both Scallion and Peanuts, though Sesame Seeds are also a welcome addition. As for the Peanuts, they should be roasted in an oven, lightly toasted in a hot work, or fried in plenty of oil to enhance the flavor. Crispy-Fried Peanuts (油酥花生) have an almost toasty flavor that plays well with spicy heat of the sauce and the cooling crisp of the Bean Sprouts.

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Serving: 2 people

Ingredients

1/4 Sichuan Boiled Chicken Breast (OR 1/2 Sichuan Boiled Chicken Thigh)

Garnishes
1 green stalk of Small Scallion (小葱)
1 Tbsp lightly crushed Peanuts

Multi-Flavor Chili Oil Sauce
2 Tbsp. Chili Oil with Chili Flakes
1 Tbsp. Aromatic Soy Sauce
1 Tbsp. Chinkiang Black Vinegar
1 Tbsp. Garlic Slurry
1/2 tsp. Sichuan Pepper Oil
1 tsp. Sugar
1/2 tsp. MSG
1/4 tsp. Ground Sichuan Pepper
1/4 tsp. Salt

Vegetables
1 small handful of Bean Sprouts

200 grams fresh Thin Noodles (细面)

1 Tbsp. Peanut Oil

Directions

1.) Prepare the Shredded Chicken, placing it into a small bowl:

• Cook the Sichuan Boiled Chicken Breast and allow it to cool completely before handling.
• Cut the Chicken Breast in half and then divide it again into fourths.
• Set 1/4 of the Chicken onto a cutting board and smack it lightly and repeatedly with a rolling pin, dowel, or meat mallet until the Chicken becomes fibrous.
• Use your hands to shred the Chicken into thick slivers and set these slivers aside in a bowl.

(Boneless, skinless Chicken Thigh can be used instead of Chicken Breast for a more flavorful and tender shredded Chicken topping. The amount of shredded Chicken Breast needed for this recipe can vary greatly depending on the size of the meat. Regardless, the amount should form a decent mound atop the Noodles while still appearing aesthetically pleasing. The Chicken for Yibin style Cold Noodles is generally thicker and longer strands than fine, almost floss-like shreds of other Cold Noodles with Shredded Chicken).

2.) Slice the Scallion into 1/4-inch-long pieces and set them aside on a small saucer next to the crushed Peanuts.

3.) Mix together all of the Multi-Flavor Chili Oil Sauce ingredients (Chili Oil, Soy Sauce, Vinegar, Garlic Slurry, Sichuan Pepper Oil, Sugar, MSG, Sichuan Pepper, and Salt) in a bowl until the Sugar and other granules dissolve.

4.) Fill a large pot with at least 3 Liters of water and heat on high until the water is boiling. Add the Bean Sprouts and blanch them for about 30 seconds. Remove them with a wire strainer, rinse them with very cold water, and shake them dry. Set the Bean Sprouts aside in a bowl for later.

5.) With the water still boiling, add the Noodles and cook them until about 95% done. Remove them with a wire strainer, rinse them briefly with cold water, and then vigorously shake out as much water as possible.

6.) Place the Noodles on a baking sheet and add 1 Tbsp. of Peanut Oil. Use a handheld fan in one hand and chopsticks in the other hand to lift and drop the Noodles repeatedly while fanning them.

(This process will coat the Noodles with Oil, cool them, and prevent them from sticking together).

7.) Mix the Sauce thoroughly once more and then pour it into the bottom of the serving bowl. Arrange the Bean Sprouts on top of the Sauce and then the Noodles on top of the Bean Sprouts.

8.) Top the Noodles with the Shredded Chicken and Garnish with the lightly crushed Peanuts and bits of Scallion. Serve the deliciously spicy and refreshing Yibin Cold Noodles with Shredded Chicken and mix them thoroughly at the table before eating.

 

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