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Bang bang chicken with Sichuan salad

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Prep : 25 mins

Cook : 40 mins

plus marinating

These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly


Ingredients


For the salad

1 tsp Sichuan peppercorn

1 large cucumber , peeled, deseeded and cut into matchsticks

2 large carrots , cut into matchsticks

1 bunch spring onion , shredded

1 tbsp sesame oil

juice ½ lime

handful chopped coriander

For the chicken

1kg pack chicken drumsticks and thighs

1 tbsp olive oil

1 tsp Chinese five-spice powder

For the sauce

140g chunky peanut butter

100ml low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp toasted sesame oil

2 tbsp granulated sugar

2 red chillies , deseeded and finely chopped


Method


STEP 1

Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.


STEP 2

Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.


STEP 3

Whisk together all the ingredients for the sauce until smooth, adding water if needed.


STEP 4

Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.


Source : bbcgoodfood.com


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