Pang pang chicken and noodle salad

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).

Recipe «Pang pang chicken and noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1.6kg organic chicken, rinsed, dried, 5cm piece ginger, sliced, 1 bulb garlic, halved widthwise, 2 tbsp soy sauce, 3 Lebanese cucumbers , 4 green onions, trimmed, 200g snow peas, trimmed, 100g bean thread noodles , 1/2 cup coriander leaves, 50g roasted cashews, chopped, 3 tsp sesame oil, 75g Chinese sesame paste, 2 tsp finely grated ginger, 60ml soy sauce, 1 1/2 tbsp caster sugar, 1 1/2 tbsp black or rice vinegar.

Ingredients:

• 1.6kg organic chicken, rinsed, dried 
• 5cm piece ginger, sliced 
• 1 bulb garlic, halved widthwise 
• 2 tbsp soy sauce 
• 3 Lebanese cucumbers 
• 4 green onions, trimmed 
• 200g snow peas, trimmed 
• 100g bean thread noodles 
• 1/2 cup coriander leaves 
• 50g roasted cashews, chopped 
• 3 tsp sesame oil 
• 75g Chinese sesame paste 
• 2 tsp finely grated ginger 
• 60ml soy sauce 
• 1 1/2 tbsp caster sugar 
• 1 1/2 tbsp black or rice vinegar 
• 1 clove garlic, finely chopped 
• 1/2 tsp Sichuan peppercorns , roasted, ground 
• 1 red bird's-eye chilli, seeded, finely chopped 

Instructions

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.