Cold cucumber with scallion sauce: One of my favorite dishes is not a meat, nor is it spicy, nor is it even cooked (nor, despite its non-meatness, is it vegetarian, but I'll get to that in a bit). IT'S JUST CUCUMBER NUBS IN SAUCE! But...but magical, vibrant peridot-green sauce with the concentrated deliciousness of scallion squeezings. Lee Anne uncovered the simple components of this sauce: sesame oil, scallion oil (pressed in-house, or whatever), chicken broth, and salt. At least, I think that was it. Methinks the chicken broth contributed much tastiness; it's not a flavor you'd expect to find in what is basically a cucumber salad.
Chong Qing Dry and Spicy Chicken: This is the other spicy fried chicken nubbin dish you should get. It's not as enjoyable as the first one since the dish is seemingly 75% chili peppers that you shouldn't eat unless you're a masochist (or maybe my taste buds just can't handle it), but the peppers do lend their nice burninating flavor to the tender chicken nubbins. Another annoying part about this dish is that the chicken and chili peppers are similar in color and size, thus leading to the situation where near the end of the meal, you think you've fished out a wayward chicken nub buried within the graveyard of peppers when, in fact, it's just another goddamn pepper.
Chicken and spinach noodle soup: (At the Chelsea location and not St. Marks, according to the online menu.) It's not spicy. It's not fried. And it's mostly liquid. (Or mostly noodles, but...there's a lot of soup, yes.) So why do I like it? There's something comforting about it. And salty. And chickeny. And spinachy. It came to my rescue when this morning after going to the dentist to get a crown put in, my jaw still ached by the time lunch rolled around. I couldn't eat anything spicy, sour, or sticky, and considering the ache, preferably not anything that required much chewing. The chicken and spinach noodle soup was perfect: nothing required much chewing (everything had about the same super-soft texture), but there was enough non-soup substance to fill me up. I only needed to eat half of the portion (you get a small bucket for $6.25), so I get to eat it again for lunch tomorrow! WOOHOOOOO!
Thank you for dissecting the cuke salad recipe! Now I actually have a chance of replicating it. With those ingredients it's bound to be tasty even if it's not the same. I forsee myself adding that sauce to alll my veggies in the future. Mmmmmm, scallions, salt, chicken stock and sesame oil.
Fuchsia Dunlop argues that the recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei,  who had been an apprentice of Cao Jingchen (曹藎臣), a leading early 20th-century Chinese chef. Peng was the Nationalist government's banquet chef and fled with Kuomintang forces to Taiwan during the Chinese Civil War. There he continued his career as official chef until 1973, when he moved to New York to open a restaurant. One new dish, General Tso's chicken, was originally prepared without sugar and subsequently altered to suit the tastes of "non-Hunanese people". The popularity of the dish has led to it being adopted by local Hunanese chefs and food writers.[page needed] When Peng opened a restaurant in Hunan in the 1990s introducing General Tso's chicken, the restaurant closed without success, as the locals found the dish too sweet.[page needed]
La Zi Ji is spicy, but not as spicy as it looks. Sichuan cuisine pursues truly bold flavors that are well-balanced. In this chicken dish, the balance comes from the spiciness and smokiness of the chili peppers, the numbing tingling Sichuan peppercorns, the nuttiness of the sesame seeds, savory aromatics, salt, and a small amount of sugar. The dish offers a deep savory taste using heat as a medium. It is not like pure, tear-inducing Thai-style spiciness.
In the fridge this chicken recipe will last up to 4 days as long as its container is airtight. It can also freeze beautifully for up to 3 months, just be sure to thaw completely in the fridge and before reheating over the stove. 2b1af7f3a8