Ingredients
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For Making the Sauce
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¼ cup White Sesame Seeds
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2 oz Soy Sauce
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1.5 oz Sugar
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2 oz Black Vinegar
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1 tsp ground Sichuan Peppers
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1 oz Sesame Oil
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2 oz Chili Oil
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For Assembling the Plates
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2 lbs Cooked Chicken
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2 bunches Scallions
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2 Tbsp Sesame Seeds
Directions
This dish is from Leshan, a town in the Sichuan region that is well known for its quality chicken. This dish is said to have received its name from cooks who used a wooden instrument (called a bang) to smash the back of a cleaver over the cooked chicken meat to break the fibers so that the chicken would shred easily (which is how this dish is traditionally served). The sauce can be made ahead of time as a great way to utilize leftover cooked chicken.
Steps
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1
Done
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For Making the SauceUsing a medium-size sauté pan or wok, set the pan over a low flame and dry toast the sesame seeds until they turn brown and become fragrant. |
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2
Done
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Using a mortar and pestle, crush the toasted sesame seeds into a paste, and then set them aside. |
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3
Done
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In a mixing bowl, combine the soy sauce, black vinegar, and Sichuan peppers, and mix to combine; add the ground sesame paste while stirring constantly. |
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4
Done
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Once the sesame paste has been added, slowly drizzle in the oils, whisking all the while to form an emulsifi ed dressing. |
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5
Done
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Set the dressing aside to prepare to assemble the plates. |
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6
Done
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For Assembling the PlatesPlace approximately 4 oz of the shredded chicken meat on each plate, and top it with a small amount of the sliced scallions. |
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7
Done
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Pour 1.5 oz of the dressing over the scallions and chicken, and garnish with the black sesame seeds or toasted white sesame seeds. |
