HAVE a go at this punch-in-the-mouth bang bang chicken. Complex flavours but really easy to bust up.
Bang bang chicken
INGREDIENTS: 2 cups salt-reduced chicken stock
2 cups water
2.5cm piece ginger, thinly sliced
2 cloves garlic, peeled, bruised
4 shallots, green tops finely sliced, white parts left whole
400g boneless chicken thighs
2 cups wombok, finely shredded
1 carrot, mandolined
1 small cucumber, deseeded, thinly sliced
1 birdseye chilli, finely sliced (optional)
DRESSING: ½ tbs Szechuan peppercorns
2 tbs sesame seeds
2 tbs light soy sauce
1.5 tbs Chinkiang (black) vinegar
1.5 tbs caster sugar
1 tbs sesame oil
2 tsp crispy chilli oil
METHOD: In a medium saucepan bring the chicken stock, water, ginger and garlic up to a boil over medium-high heat.
Reduce heat to low and add the chicken thighs and white pieces of the spring onion.
Top up with water to cover the chicken if necessary.
Bring back to a simmer and poach for approximately 10 minutes, turning after 5 minutes.
Remove from heat and allow to sit in poaching stock for a further 5 minutes.
Remove from poaching liquid, check that the chicken is cooked through and set aside to cool. Refrigerate until required.
Meanwhile, add Szechuan peppercorns and sesame seeds to a small saucepan and toast over a low-medium heat.
Toss frequently until lightly golden and aromatic.
Transfer to a mortar and pestle and grind into a powder.
In a small bowl lightly whisk together soy sauce, caster sugar and vinegar until sugar has dissolved.
Add the sesame oil, chilli oil and ground powder and whisk to combine. Taste and adjust seasoning if necessary.
Remove chicken from refrigerator and place on a chopping board.
Cover with a sheet of baking paper or cling film and, using a mallet or wooden spoon, lightly pound the chicken to break up the fibres of the meat.
Shred the chicken into thin strands. Coat evenly with a small amount of sauce.
Combine the wombok, carrot, cucumber, spring onion and chilli in a large bowl or serving dish.
Top with shredded chicken and spoon over dressing.
More at Facebook - Matt Sinclair and Instagram @_matt_sinclair.
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