Bang bang chicken with Asian-style coleslaw


  • Serves 4 people

  • 1 litre (4 cups) chicken stock
  • 125 ml (½ cup) Shaoxing wine
  • 5 gm (2cm piece) ginger, thinly sliced
  • 3 chicken breast fillets (about 250gm each)
  • 60 ml (¼ cup) rice wine vinegar
  • 1 tbsp caster sugar
  • ½ Chinese cabbage, thinly sliced
  • 1 carrot, cut into julienne
  • 4 spring onions, thinly sliced
  • To serve: thinly sliced small red chilli, coriander and crushed toasted peanuts
  • Sesame dressing
  • 60 ml (¼ cup) light soy sauce
  • 3 tbsp Chinese sesame paste (see note)
  • 2 tbsp chilli oil
  • 1½ tbsp Chinese black vinegar
  • 1 tbsp sesame oil
  • 1 tbsp finely grated ginger
  • 1 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tsp ground Sichuan pepper
01   Combine stock, Shaoxing wine and ginger in a saucepan, bring to the simmer over medium heat, add chicken breast, reduce heat to low and simmer until chicken is just cooked through (8-10 minutes), remove from stock (reserve stock for another use) and set aside to cool slightly.
02   Meanwhile, for sesame dressing, whisk ingredients in a small bowl, season to taste and set aside.
03   Whisk rice wine vinegar and caster sugar in a bowl until sugar dissolves. Combine vegetables in a bowl, add vinegar mixture, toss to combine and set aside.
04   Coarsely shred chicken breast, toss through coleslaw, drizzle with sesame dressing to taste and serve scattered with chilli, coriander and peanuts, with extra sesame dressing on the side.
Note Chinese sesame paste is available from select Asian grocers. If unavailable, substitute tahini.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.







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