Cold Chicken with a Spicy Sichuan Sauce (Liang Ban Ji)
Ingredients
About 3/4 lb (300–350g) cold, cooked chicken, without bones
3 spring onions
1/4 teaspoons salt
1 tablespoon sesame seeds (optional)
3 spring onions
1/4 teaspoons salt
1 tablespoon sesame seeds (optional)
For Sauce:
2 tablespoons light soy sauce
1 1/2 teaspoons Chinkiang (brown rice) vinegar
1 1/2 teaspoons sugar
1 tablespoon chicken stock
3–4 tablespoons chili oil, with 1/2 tablespoon of its sediment (or more, if you wish)
1/4–1/2 teaspoon ground, roasted Sichuan pepper, to taste
1 teaspoon sesame oil
2 tablespoons light soy sauce
1 1/2 teaspoons Chinkiang (brown rice) vinegar
1 1/2 teaspoons sugar
1 tablespoon chicken stock
3–4 tablespoons chili oil, with 1/2 tablespoon of its sediment (or more, if you wish)
1/4–1/2 teaspoon ground, roasted Sichuan pepper, to taste
1 teaspoon sesame oil
Directions
Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken. If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.
Combine all the sauce ingredients in a small bowl.
When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.
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