Bang Bang Chicken With Sichuan Salad Recipes

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BANG BANG CHICKEN WITH SICHUAN SALAD



Bang bang chicken with Sichuan salad image

These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly

Provided by James Martin

Categories     Main course

Time 1h5m

Number Of Ingredients 16

1 tsp Sichuan peppercorn
1 large cucumber , peeled, deseeded and cut into matchsticks
2 large carrots , cut into matchsticks
1 bunch spring onion , shredded
1 tbsp sesame oil
juice ½ lime
handful chopped coriander
1kg pack chicken drumsticks and thighs
1 tbsp olive oil
1 tsp Chinese five-spice powder
140g chunky peanut butter
100ml low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp granulated sugar
2 red chillies , deseeded and finely chopped

Steps:

  • Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
  • Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
  • Whisk together all the ingredients for the sauce until smooth, adding water if needed.
  • Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

Nutrition Facts : Calories 603 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 3.6 milligram of sodium

BANG BANG CHICKEN (SZECHUAN)



Bang Bang Chicken (Szechuan) image

This comes from "1000 Classic Recipes for Every Cook". Found on my search for ZWT recipes.

Provided by ddav0962

Categories     Chicken

Time 1h35m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 cups water
2 chicken quarters (breast half and leg)
1 cucumber, cut into thin shreds
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon finely chopped scallion
1 teaspoon red chili oil
1/4 teaspoon white pepper
1 teaspoon sesame seeds
2 tablespoons peanut butter, creamed with a little sesame oil plus extra for garnish

Steps:

  • Bring the water to a rolling boil in a wok or large saucepan. Add the chicken pieces, reduce the heat, cover and cook for 30-35 minutes.
  • Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
  • Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
  • On a flat surface, pound the chicken with a rolling pin, then tear the meat into shreds with 2 forks. Mix the chicken with the shredded cucumber and arrange in a serving dish.
  • To serve, mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce.

Nutrition Facts : Calories 73, Fat 4.5, SaturatedFat 0.9, Sodium 548.4, Carbohydrate 6.2, Fiber 1.1, Sugar 3.2, Protein 3.6

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