Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bang bang chicken (Bang bang ji)


The name comes from the pounding of chicken sold by street vendors in Sichuan. This version doesn't go to such lengths, but the distinctive flavour remains. It is sometimes called strange-flavour chicken, after the unique combination of flavours used to dress this salad. The secret to the success of the dressing is the house-made chilli oil (see note).

You'll need

1 chicken (1.4kg) 100 ml Shaoxing wine 25 gm ginger, thickly sliced 50 gm bean sprouts, trimmed To serve: thinly sliced spring onion and sesame seeds   Strange-flavour dressing 1½ tbsp finely chopped ginger 1 large garlic clove, finely chopped 60 ml (¼ cup) chilli oil (see note) 30 gm caster sugar 2 tbsp Chinkiang black vinegar (see note) 1 tbsp Sichuan pepper oil (see note) 1 tbsp Chinese roasted sesame paste (see note) 1 tsp soy sauce 1 tsp sesame oil

Method

  • 01
  • Bring 5 litres water to the simmer in a large saucepan over medium heat, plunge in chicken, cook for 10-20 seconds, then refresh under cold running water (discard water). Transfer chicken to a clean saucepan, add Shaoxing wine, ginger, ½ tsp sea salt and top up with enough cold water to cover generously. Bring to the simmer over medium heat, reduce heat to low-medium and gently simmer until chicken is cooked through (1-1¼ hours). Remove from heat and cool chicken completely in liquid (3-4 hours). Coarsely shred meat (discard skin, bones and sinew) and transfer to a bowl.
  • 02
  • While the chicken is cooling, make the strange-flavour dressing. Combine ginger, garlic and 120ml hot water in a bowl and stand to infuse (20 minutes). Pass through a fine sieve (discard solids) into a clean bowl, add remaining ingredients and set aside.
  • 03
  • Blanch bean sprouts in a saucepan of simmering water until just wilted (5 seconds), refresh in iced water, drain well and scatter over a serving platter. Top with chicken, drizzle with dressing, scatter with spring onion and sesame seeds and serve at room temperature.

Note Chinkiang black vinegar, Sichuan pepper oil and Chinese roasted sesame paste are available from Asian grocers. Chilli oil is a key ingredient in many of these recipes. Although it's readily bought, the chefs at Dainty Sichuan make their own by frying 50gm coarsely chopped dried chillies with a little vegetable oil until fragrant. Blend with 500ml vegetable oil, steep for 24 hours, strain and it's ready.


At A Glance

  • Serves 6 people
  • 30 mins preparation
  • 1½ hrs cooking (plus cooling, infusing)
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people
  • 30 mins preparation
  • 1½ hrs cooking (plus cooling, infusing)

Drink Suggestion

Bottle-aged riesling

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×