Bang bang chicken with Sichuan salad

If you don’t want to use the Sichuan, just leave it out of the salad and ig­nore step 1.

Easy Cook - - WEEKEND BBQ SPECIAL -

Serves 4 (eas­ily dou­bled) Prep 25 mins plus 1 hr mar­i­nat­ing Cook 40 mins

FOR THE SALAD

1 tsp Sichuan pep­per­corns 1 large cu­cum­ber, peeled, de­seeded

and cut into match­sticks 2 large car­rots, cut into

match­sticks 1 bunch spring onions, shred­ded 1 tbsp sesame oil 1½ lime, juiced hand­ful chopped co­rian­der

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

FOR THE CHICKEN

1kg pack chicken

drum­sticks and thighs 1 tbsp olive oil 1 tsp Chi­nese five-spice

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.

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

3 Put the chicken in a bowl and rub in the oil and five-spice, leav­ing to mar­i­nate for 1 hr. Cook on the bar­be­cue, turn­ing reg­u­larly, for 35- 40 mins un­til the juices run clear.

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. PER SERV­ING 603 kcals, fat 43g, sat­u­rates 9g, carbs 22g, su­gars 21g, fi­bre 5g, pro­tein 31g, salt 3.6g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.