Cold spicy Sichuan chicken

Cold spicy Sichuan chicken

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This is based on a famous Sichuan dish called ‘strange flavour chicken’, and is also known as ‘bang bang’ chicken after the wooden implement street vendors once used to help bang a cleaver through the chicken to cut it into pieces. The sauce is a seductive blend of sour, hot, numbing, sweet and salty flavours and you can vary these to taste as you like.

Ingredients

Quantity Ingredient
1 x 1.6kg chicken, cooked and cooled, meat picked, bones and skin removed
3 spring onions, finely shredded
1/2 bunch watercress, sprigs picked, (optional)
50g Toasted sesame seeds

Sauce

Quantity Ingredient
3 teaspoons sichuan peppercorns
2 tablespoons caster sugar
2 tablespoons black rice vinegar
2 tablespoons light soy sauce
80ml chinese sesame paste
1 1/2 tablespoons sesame oil
60ml Strained chilli oil

Method

  1. To make the sauce, dry-roast the peppercorns in a small, heavy-based frying pan over a medium–low heat, shaking the pan often, for 3–4 minutes, or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with the pestle to form a coarse powder. Place the ground peppercorns and the remaining sauce ingredients in a food processor and process until smooth. Add 2–3 tablespoons hot water to thin the sauce if necessary — it should be thick and creamy.
  2. Using your fingers, shred the chicken into large pieces and place in a bowl with the spring onions and watercress, if using, and toss to combine. Divide the chicken mixture among plates, or pile onto a platter, and drizzle with the sauce. Scatter the sesame seeds over the top and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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