Bang Bang Chicken
A Zhejiang-style dish with tender, flavorful meat, renowned for its Leshan-style flavor.
Ingredients
Rooster chicken (about 750g is suitable)
1
Sesame oil
10 g
Chili oil
15 g
Sesame seeds (fried until crispy, ground into coarse powder)
5 g
MSG
5 g
Sugar
15 g
Soy sauce
50 g
Sesame paste
10 g
Scallion (finely chopped)
15 g
Sichuan pepper powder
1 g
Instructions
1
Step 1
Open the cleaned (de-feathered) chicken, remove the innards, head, feet, and oil gland, rinse well, then pull out any remaining fine feathers. Place into a pot of boiling water and cook for 15 minutes, add some cold water and cook for another 15 minutes, until a bamboo chopstick pierced into the thigh comes out with no blood (otherwise cook longer). Then take it out and place in cold boiled water to soak; once completely cooled, remove, drain off the surface moisture, and brush on a little sesame oil.
2
Step 2
Finely chop the scallions. Fry the sesame seeds until crispy and grind into a coarse powder. Combine with the remaining seasonings to make a sauce, and set aside in a bowl. Debone the chicken legs and breast, pound with a wooden stick until tender, tear into meat strips and arrange on a plate. Serve with the sauce for dipping.
