Sichuan Cold Chicken Salad

Bang BangJi

375g cucumber, peeled, deseeded and thinly sliced widthways

2teaspoons salt

600ml(1 pint) chicken stock or water

2 whole spring onions

4slices of fresh root ginger

500g boneless, skinless chicken breasts

chopped spring onions, to garnish

SAUCE

12tablespoons sesame paste or creamy peanut butter

12tablespoons light soy sauce

2 teaspoons dark soy sauce

1tablespoon sugar

1tablespoon chillioil

1tablespoon white rice vinegar

2 tablespoons sugar

2teaspoons roasted ground sichuan peppercorns

2 teaspoons sesame oil

The name is derived from the beating of the chicken meat, birds traditionally being rather scrawny and leathery, to make it tender. This makes a terrific summer lunch dish.

1. Put the cucumber in a colander and mix with the salt. Leave to stand for 15 minutes. Put the cucumber in a linen cloth and squeeze as much liquid as you can from the cucumber. Arrange on a platter and set aside.

2. Bring the stock or water to a simmer in a small saucepan, add the whole spring onions, ginger and chicke and simmer for 5 minutes. Remove the pan from the heat, cover tightly and leave to stand undisturbed for 15minutes. Remove the chicken with a slotted spoon and leave to cool. Reserve the stock for future use.

3. Mix all the sauce ingredients together in a bowl and set aside.

4. Tear the meat into long strips with your hands. Arrange the chicken on top of the cucumber, evenly distrib-ute the sauce and garnish with chopped spring onions. Serve at once.

qingquang

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