Sichuan-Style Cold Poached Chicken with Double Sesame Sauce
“Bang” feels pretty on-point when referring to bang bang chicken, which loads mild, poached chicken with power flavors and tongue-tingling peppercorns.
- Makes4 to 6 servings
- Cook Time4 hours
- Active time plus cooling40 minutes active
- 1
Fuchsia Dunlop, London-based cookbook author and expert in Chinese cuisine, taught us how to make Sichuan poached chicken, which is served chilled and dressed with various sauces. One of our favorites was bang bang ji, a sauce made of sesame paste, soy, chili oil, tongue-tingling Sichuan peppercorns, plus sugar and Chinese black vinegar. The flavors were perfectly balanced, the ingredients coalescing into a superbly delicious chicken salad. This is our spin on her recipe. Chinese sesame paste is made from toasted sesame seeds; if it proves difficult to source, tahini is a fine stand-in. As a garnish, Dunlop fries raw peanuts until golden brown. But since the raw nuts are hard to come by in the U.S., we opt for roasted peanuts and sizzle them in hot oil to enhance their texture and deepen their flavor. If you like, serve on a bed of lettuce leaves or cucumber slices.
Don’t add the chicken to the poaching liquid breast side down. We’ve found that starting it breast up and turning it midway through cooking results in more even cooking of the breasts and legs. Also, don’t allow the liquid to simmer vigorously. Active, energetic bubbling causes the meat to toughen. Maintain just the barest simmer.
Step 1
In a large (at least 8-quart) pot, combine 4½ quarts water, the scallion whites, ginger and 1 tablespoon salt; bring to a boil over high. Slowly lower the chicken into the water breast side up, letting the liquid flow into the cavity. If the chicken floats and isn’t fully submerged, weigh it down with a heat-proof plate. Return the liquid to a boil, then reduce the heat to medium and cook, uncovered and at a bare simmer, for 30 minutes, flipping the chicken breast side down after 15 minutes. Turn off the heat, cover the pot and let stand for 30 minutes.
Step 2
Transfer the chicken to a large plate and cool for 20 minutes. Reserve 3 tablespoons of the poaching liquid for finishing the dish; discard the remainder or strain and reserve for another use. Refrigerate the chicken, uncovered, until chilled, 1½ to 2 hours.
Step 3
Meanwhile, in a small saucepan over medium, toast the sesame seeds, stirring often, until fragrant and golden brown, about 3 minutes. Transfer to a small plate; set aside. In the same pan over medium, toast the Sichuan peppercorns, stirring, until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder, cool slightly, then grind until fine; set aside.
Step 4
In the same pan, combine the neutral oil and peanuts. Cook over medium, stirring occasionally, until the nuts are golden brown, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and cool. Discard the oil. Roughly chop the peanuts; set aside.
Step 5
In a small bowl, combine the chili oil, sesame paste, soy sauce, sesame oil, vinegar, sugar, Sichuan pepper and 2 tablespoons of the reserved chicken poaching liquid. Whisk until smooth and creamy; set aside.
Step 6
Shred the chilled chicken, pulling the meat into large bite-size pieces and discarding the skin and bones. Transfer the meat to a platter. Drizzle with the remaining 1 tablespoon reserved poaching liquid and toss. Drizzle the sesame sauce over the chicken, then sprinkle with the peanuts, scallion greens and sesame seeds. If desired, drizzle with additional chili oil.
