Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)
Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji) takes around 10 minutes from beginning to end. This gluten free and dairy free recipe serves 2 and costs $1.35 per serving. One portion of this dish contains about 41g of protein, 35g of fat, and a total of 508 calories. This recipe from Serious Eats has 79 fans. A mixture of sesame seeds, chicken stock, spring onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 72%. Similar recipes are Fuchsia Dunlop's Zhajiang Noodles (Zha Jiang Mian), Fuchsia Dunlop's Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai), and Cold Noodle Salad with Spicy Peanut Lime Sauce.
Servings: 2
Ingredients:
3–4 tablespoons chilli oil with 1/2 tablespoon of its sediment (or more, if you wish)
1 tablespoon chicken stock
About 3/4 lb (300–350g) cold, cooked chicken, without bones
2 tablespoons light soy sauce
1/4 teaspoons salt
1 teaspoon sesame oil
1 tablespoon sesame seeds (optional)
3 spring onions
1 1/2 teaspoons sugar
1 1/2 teaspoons Chinkiang (brown rice) vinegar.jpg)
1/4–1/2 teaspoon ground, roasted Sichuan pepper, to taste
Equipment:
bowl
frying pan
wok
chopsticks
Cooking instruction summary:
Procedures 1 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. 2 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. 3 Combine all the sauce ingredients in a small bowl. 4 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.
Step by step:
1. Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl.
2. Cut the spring onions at a steep angle into thin slices.
3. Mix them and the salt with the chicken.
4. 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.
5. Combine all the sauce ingredients in a small bowl.
6. 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.
Nutrition Information:
covered percent of daily need
