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Pang pang chicken and noodle salad
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"Adapted from Yan-Kit So's Classic Chinese Cookbook, this dish is often called 'Bang Bang' chicken in the west."
Ingredients:
  • 1.6kg whole chicken, rinsed, dried
  • 5cm piece ginger, sliced
  • 1 bulb garlic, halved widthwise
  • 42.00 gm soy sauce
  • 3 Lebanese cucumbers
  • 4 green onions, trimmed
  • 200g snow peas, trimmed
  • 100g bean thread (cellophane) noodles (see note)
  • 125.00 ml coriander leaves
  • 50g roasted cashews, chopped
  • 3 tsp sesame oil
  • 75g (1/4 cup) Chinese sesame paste (see note)
  • 2 tsp finely grated ginger
  • 60ml (1/4 cup) soy sauce
  • 30.00 gm caster sugar
  • 30.00 ml black vinegar or rice vinegar (see note)
  • 1 clove garlic, finely chopped
  • 1/2 tsp Sichuan peppercorns (see note), roasted, ground
  • 1 red birdseye chilli, seeded, finely chopped
Instructions:
  • Preheat the oven to 200C. Place the chicken in a roasting pan, stuff the cavity with ginger and garlic, tie the legs together, brush with soy sauce, and add 200ml of water to the pan. Roast for 1 hour or until the thigh juices run clear when pierced.
  • Prepare the dressing by whisking together 2 teaspoons of sesame oil with the remaining ingredients and 2 tablespoons of water.
  • Create delicate cucumber ribbons using a vegetable peeler or Japanese mandolin, ensuring to peel around the seed core. Cut onions into 5cm lengths and shred. Quickly blanch snow peas in boiling water for 1 minute, then drain and refresh. Cook noodles in the same water, soak off the heat for 5 minutes, then cool under cold running water. Toss the noodles with the remaining sesame oil in a bowl.
  • Shred chicken leg meat finely, discarding skin and bones. Keep breast with skin on and slice thickly.
  • Mix together vegetables, shredded chicken, fresh coriander, cashews, and three-quarters of the dressing in a bowl. Divide noodles among bowls, then top with chicken salad, slices of breast meat, and a drizzle of the remaining dressing before serving.

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