Bang Bang Ji Si (棒棒鸡丝)

Named for the wooden stick (bang bang) used to beat the poached chicken until it tears into fine, tender shreds, this Sichuan cold dish from Leshan captures the full complexity of Sichuan flavouring in a single bowl. The sauce layers toasted sesame paste, chilli oil, Sichuan peppercorn, vinegar, and garlic into a bold, numbing dressing that clings to every fibre of the chicken. It is the benchmark of Sichuan cold dish cookery.

Serves: 4

Ingredients

Chicken:

• 2 chicken breasts or 4 bone-in thighs (about 600g / 1 lb 5 oz)
• 3 slices fresh ginger
• 2 spring onions, bruised
• 1 tsp (5ml) Shaoxing rice wine

Sauce:

• 3 tbsp (45g) Chinese sesame paste (zhima jiang) or unsweetened tahini
• 2 tbsp (30ml) chilli oil (with sediment)
• 1 tbsp (15ml) light soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tsp (5ml) dark soy sauce
• 1 tsp (4g) sugar
• 1 tsp (2g) toasted and ground Sichuan peppercorn
• 2 garlic cloves, grated
• 2 tbsp (30ml) warm water (to loosen sauce)

Garnish:

• 1 cucumber, julienned
• 2 spring onions, finely shredded
• 1 tbsp (10g) toasted sesame seeds
• Extra chilli oil drizzle

Instructions

1. Place chicken in a pot with ginger, spring onion, rice wine, and cold water to cover. Bring slowly to a gentle simmer. Poach breasts 12–15 minutes (thighs 18–20) until just cooked through — the centre should register 74°C (165°F). Do not boil vigorously.
2. Transfer chicken immediately to an ice bath and chill completely, at least 15 minutes. This firms the texture.
3. Remove chicken and place on a board. Using a rolling pin or cleaver handle, beat the chicken firmly along the grain, then pull into thin shreds by hand. The fibres should separate naturally.
4. Whisk all sauce ingredients together until smooth and emulsified. Taste — it should be simultaneously nutty, spicy, sour, and tingly.
5. Arrange cucumber julienne on a serving plate. Pile shredded chicken on top. Pour sauce evenly over the chicken.
6. Garnish with spring onion shreds, sesame seeds, and a drizzle of chilli oil. Serve immediately as a cold dish or refrigerate for up to 2 hours.

Cook's Notes: Gentle poaching and the ice bath are essential for tender, moist chicken. The sauce can be made a day ahead and kept refrigerated — let it come to room temperature before serving as sesame paste thickens when cold.