Fuchsia Dunlop's Cold Chicken With A Spicy Sichuanese Sauce (Liang Ban Ji)
This savory and aromatic Cold Chicken Salad features tender strips of cooked chicken tossed with a flavorful combination of light soy sauce, Chinkiang vinegar, and a hint of sesame oil. The dish is finished with a sprinkle of roasted Sichuan pepper for a delightful kick of heat. Perfect for a light and refreshing meal on a warm day.
— Constant Cookbook
Ingredients
- About 3/4 lb (300–350g) cold, cooked chicken, without bones
- 3 spring onions
- 1/4 teaspoons salt
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons Chinkiang (brown rice) vinegar
- 1 1/2 teaspoons sugar
- 1 tablespoon chicken stock
- 3–4 tablespoons
- with 1/2 tablespoon of its sediment (or more, if you wish)
- 1/4–1/2 teaspoon ground, roasted Sichuan pepper, to taste
- 1 teaspoon sesame oil
Instructions
- Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken.
- If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.
- Combine all the sauce ingredients in a small bowl.
- When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.
Cook Time
10M
Prep Time
PT10M
Yield
serves 2 to 4
Nutrition
- Calories: 255 kcal
- Carbohydrate Content: 3 g
- Cholesterol Content: 72 mg
- Fiber Content: 0 g
- Protein Content: 27 g
- Saturated Fat Content: 2 g
- Sodium Content: 747 mg
- Sugar Content: 2 g
- Fat Content: 14 g
- Serving Size: serves 2 to 4
- Unsaturated Fat Content: 0 g
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