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Cold chicken with a spicy Sichuanese sauce (Liang ban ji) from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

  • spring onions
  • caster sugar
  • Sichuan peppercorns
  • chilli oil
  • Chinkiang vinegar
  • chicken meat
  • light soy sauce

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Notes about this recipe

  • shoffmann on February 17, 2019

    Made this with a chicken poached according to the directions on the next page of the book. The chicken was well cooked, and the sauce had tons of flavor. I served with white rice and a couple of the vegetable dishes from the book.

  • rionafaith on September 04, 2017

    Very good flavors! Made with a large boneless skinless chicken breast hanging out in my fridge that had been previously cooked in the IP. I used 3T of homemade chili oil and 1/2t sichuan pepper, which was a good heat level (though could probably increase ever so slightly next time). I served over some raw baby spinach with some cucumbers as a salad, and the whole thing was thrown together in about 5 minutes with stuff I had in the pantry and fridge, making this a total winner for a lazy and hot summer night.

  • Bloominanglophile on October 09, 2014

    I made this to use up the meat from a roasted chicken. I served it over steamed rice, but you could also serve it over lightly dressed salad greens or shredded napa cabbage. No matter how you serve it, this is delicious and easy to prepare. As it is a cold chicken dish, it would be ideal for summertime!

  • Breadcrumbs on March 25, 2013

    P. 48 Delicious! I poached my chicken and reserved the broth for use elsewhere in the book. I used a prepared oil I’d purchased and had to pare back on the quantity given the excessive heat. This sauce reminded me somewhat of an Asian dipping sauce I make for dumplings as it has many of the same ingredients. I just loved the Chinkiang vinegar in this sauce and the nutty sesame oil really adds to the dish IMHO…we actually added a splash more right before plating. The toasted sesame seeds are a must as they add another layer of nuttiness and a nice little crunch. I think this would be good hot or cold to be honest. We served it atop steamed rice. Photos here: http://chowhound.chow.com/topics/892279#7962883

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