Celebrity cook Matt Sin­clair shares a bang-up recipe

This spicy chicken recipe re­ally stands and delivers

Central Telegraph - - WEEKEND - With Matt Sin­clair More at Face­book – Matt Sin­clair and In­sta­gram @_mat­t_s­in­clair.

HAVE a go at this punch-in-the-mouth bang bang chicken. Com­plex flavours but re­ally easy to bust up.

Bang bang chicken

Serves 4

IN­GRE­DI­ENTS: ◗ 2 cups salt-re­duced chicken stock ◗ 2 cups wa­ter ◗ 2.5cm piece gin­ger, thinly sliced ◗ 2 cloves gar­lic, peeled, bruised ◗ 4 shal­lots, green tops finely sliced, white parts left whole ◗ 400g bone­less chicken thighs ◗ 2 cups wom­bok, finely shred­ded ◗ 1 car­rot, man­do­lined ◗ 1 small cucumber, de­seeded, thinly sliced ◗ 1 bird­s­eye chilli, finely sliced (op­tional)

DRESS­ING: ◗ ½ tbs Szechuan pep­per­corns ◗ 2 tbs sesame seeds ◗ 2 tbs light soy sauce ◗ 1.5 tbs Chinkiang (black) vine­gar ◗ 1.5 tbs caster sugar ◗ 1 tbs sesame oil ◗ 2 tsp crispy chilli oil

METHOD: In a medium saucepan bring the chicken stock, wa­ter, gin­ger and gar­lic up to a boil over medium-high heat. Re­duce heat to low and add the chicken thighs and white pieces of the spring onion. Top up with wa­ter to cover the chicken if nec­es­sary. Bring back to a sim­mer and poach for ap­prox­i­mately 10 min­utes, turn­ing af­ter 5 min­utes. Re­move from heat and al­low to sit in poach­ing stock for a fur­ther 5 min­utes. Re­move from poach­ing liq­uid, check that the chicken is cooked through and set aside to cool. Re­frig­er­ate un­til re­quired.

Mean­while, add Szechuan pep­per­corns and sesame seeds to a small saucepan and toast over a low-medium heat. Toss fre­quently un­til lightly golden and aro­matic. Trans­fer to a mor­tar and pes­tle and grind into a pow­der. In a small bowl lightly whisk to­gether soy sauce, caster sugar and vine­gar un­til sugar has dis­solved. Add the sesame oil, chilli oil and ground pow­der and whisk to com­bine. Taste and ad­just sea­son­ing if nec­es­sary.

Re­move chicken from re­frig­er­a­tor and place on a chop­ping board. Cover with a sheet of bak­ing pa­per or cling film and, us­ing a mal­let or wooden spoon, lightly pound the chicken to break up the fi­bres of the meat. Shred the chicken into thin strands. Coat evenly with a small amount of sauce.

Com­bine the wom­bok, car­rot, cucumber, spring onion and chilli in a large bowl or serv­ing dish. Top with shred­ded chicken and spoon over dress­ing.

PHO­TOS: THINK­STOCK/CON­TRIB­UTED

◗ Chilli oil, Szechuan pep­per­corns and Chinkiang vine­gar add plenty of kick to this dish.

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