Szechuan Beaten Chicken Ingredients
- 2 chicken quarters
- 1 cucumber, seeded if necessary and cut into matchsticks
For the sauce
- 2 tablespoons light soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon finely chopped spring onions
- 1 teaspoon red chilli oil
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon sesame seeds
- 2 tablespoons smooth peanut
- butter, creamed with a little sesame oil
Szechuan Beaten Chicken Recipe
Bring 1 liter/1 3⁄4 pt water to a rolling boil in a wok or a large heavy saucepan. Add the chicken quarters, reduce the heat, cover and poach for 30–35 minutes.
Remove the chicken from the wok or pan, and immerse in a bowl of cold water for at least 1 hour to cool, ready for shredding.
Remove the chicken pieces from the bowl, drain and pat dry with kitchen paper. Take the meat off the bones. On a flat work surface, pound the chicken with a rolling pin, then tear the meat into shreds using two forks. Mix the chicken with the cucumber, and arrange in a serving dish.
To serve, mix together all the sauce ingredients until thoroughly combined, and pour over the chicken and cucumber in the serving dish.
Sesame oil is very pungent and strong-tasting, so a little of it goes a long way. Use sparingly, adding just a very little at a time, when creaming with the peanut butter, so that it does not overpower the other flavors. You should not need more than a teaspoon or so.