Hot and Numbing Sichuan Style Turkey Salad Recipe

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

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