Pang pang chicken and noodle salad

Pang pang chicken and noodle salad

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In the west, this dishs name has been bastardised to Bang Bang chicken. Yan-Kit So was a cook, historian, writer and linguist who brilliantly demystifi ed Chinese cookery. This is an adaptation from her Classic Chinese Cookbook (Penguin).

The ingredient of Pang pang chicken and noodle salad

  1. 1.6kg whole chicken, rinsed, dried
  2. 5cm piece ginger, sliced
  3. 1 bulb garlic, halved widthwise
  4. 2 tablespoons soy sauce
  5. 3 Lebanese cucumbers
  6. 4 green onions, trimmed
  7. 200g snow peas, trimmed
  8. 100g bean thread (cellophane) noodles (see note)
  9. 1/2 cup coriander leaves
  10. 50g roasted cashews, chopped
  11. 3 teaspoons sesame oil
  12. 75g (1/4 cup) Chinese sesame paste (see note)
  13. 2 teaspoons finely grated ginger
  14. 60ml (1/4 cup) soy sauce
  15. 1 1/2 tablespoons caster sugar
  16. 1 1/2 tablespoons black vinegar or rice vinegar (see note)
  17. 1 clove garlic, finely chopped
  18. 1/2 teaspoon Sichuan peppercorns (see note), roasted, ground
  19. 1 red birdseye chilli, seeded, finely chopped

The instruction how to make Pang pang chicken and noodle salad

  1. Preheat oven to 200C. Place chicken in a roasting pan and place ginger and garlic in cavity. Tie legs together, brush with soy and add 200ml water to pan. Roast for 1 hour or until juices run clear when the thickest part of the thigh is pierced.
  2. Meanwhile, for dressing, whisk 2 teaspoons sesame oil with remaining ingredients and 2 tablespoons water.
  3. Using a vegetable peeler or Japanese mandolin, peel cucumbers into thin ribbons, working your way around seed core. Cut onions into 5cm lengths, then shred. Blanch snow peas in boiling water for 1 minute, drain and refresh. Add noodles to same water, remove from heat and soak for 5 minutes. Drain and cool under cold running water. Place noodles in a bowl and toss with remaining sesame oil.
  4. Finely shred chicken leg meat and discard skin and bones. Remove breasts with skin intact, then slice thickly.
  5. Toss vegetables, shredded chicken, coriander, cashews and three-quarters of the dressing in a bowl. Spoon noodles among bowls, top with chicken salad and slices of breast meat, and serve drizzled with remaining dressing.

Nutritions of Pang pang chicken and noodle salad

fatContent: 568.581 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 132 milligrams cholesterol

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