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).
- 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.
- Meanwhile, for dressing, whisk 2 teaspoons sesame oil with remaining ingredients and 2 tablespoons water.
- 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.
- Finely shred chicken leg meat and discard skin and bones. Remove breasts with skin intact, then slice thickly.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set