Szechuan Chicken Over Chilled Noodles (Bàng Bàng jī liáng miàn)

Name: Szechuan Chicken Over Chilled Noodles (Bàng Bàng jī liáng miàn)
Yield: 3 servings
Cuisine: American
Ingredients: 3 servings Chinese-style noodles; 1 tsp of each Sesame Oil and vinegar; 1 Cucumber; 1 Tomato; 1 Jellyfish; 1 Boiled eggs; 1 Chicken thigh (bone-in); 1 Japanese leek (green part); 1 Ginger; 2 tsp Toasted sesame seeds; 3 tbsp Sugar; 3 tbsp Vinegar; 1 tbsp Sesame oil; 120 ml Soy sauce; 1 tbsp Ra-yu; 6 tbsp Zhimajiang; 4 tbsp Finely chopped Japanese leek; 60 grams Sesame seeds; 25 ml Vegetable oil; 25 ml Sesame oil

cookpad.japan @cookpad_jp

-This has homemade Chinese sesame sauce and ra-yu.
-If you can, make your own noodles!

-By using bone-in meat, the flavor won't escape, so you can boil the meat until it is moist and tender.
-Properly chill the meat. Even if the outside is cold, the inside might be warm so be careful.
-Be sure to properly dry the meat as well. Otherwise, you will dilute the sauce.
-The noodles will stiffen when you chill it, so boil it on the soft side. Recipe by Cooking S Papa

-This has homemade Chinese sesame sauce and ra-yu.
-If you can, make your own noodles!

cookpad.japan @cookpad_jp

-This has homemade Chinese sesame sauce and ra-yu.
-If you can, make your own noodles!

Saved

Ingredients

3 servings

3servings Chinese-style noodles
1 tspof each Sesame Oil and vinegar
1Cucumber
1Tomato
1Jellyfish
1Boiled eggs
Bang bang ji
1Chicken thigh (bone-in)
1Japanese leek (green part)
1Ginger
Sauce
2 tspToasted sesame seeds
3 tbspSugar
3 tbspVinegar
1 tbspSesame oil
120 mlSoy sauce
1 tbspRa-yu
6 tbspZhimajiang
4 tbspFinely chopped Japanese leek
Homemade Chinese Sesame Paste:
60 gramsSesame seeds
25 mlVegetable oil
25 mlSesame oil

Saved

Steps

1

Make the Chinese sesame paste. Dry roast the sesame seeds till fragrant. Finely grind the seeds with a mortar and pestle for 10 minutes.
2

Heat the vegetable oil and sesame oil till it starts to smoke a little. Next add in the ground sesame seeds and mix until they form a smooth paste. Once it cools, the Chinese sesame paste is ready.
3

Boil a large amount of water in a pot. Add in the chicken, green parts of the leek, and the ginger. Cook on low heat. Adjust the heat so that little bubbles start to rise and cook for 20 minutes.
4

Soft-boil the eggs so that the yolks have just solidified. If you boil them for 8 minutes, you'll have perfectly soft-boiled eggs.
5

Take the salted jellyfish and wash in water. Then let it soak for 30 minutes in the water till it's no longer salty.
6

Finely chop the leek and then bring together all the ingredients for the sauce. Mix well to dissolve the ingredients.
7

Cover the cucumber with a generous amount of salt and then roll it on a cutting board to salt it. Then cut it into 2 mm wide strips. It'll look pretty if all of the pieces have the same width and length. Cut the tomato into thin wedges.
8

After 20 minutes, take out the chicken. Pierce it with a skewer. If clear juice comes out of the meat, it's done. Next, put it in ice water to chill well.
9

After it's chilled completely, be sure to dry the meat properly. Cut off the meat from the bone and then cut it into 4~5 mm wide strips. When cutting, don't move the knife, but rather, chop it off.
10

Boil the noodles in a generous amount of water for a little bit longer than instructed by the packet. Wash them with cold water to wash off the sliminess and then chill them well.
11

Wring the noodles once you have drained it well. Pour the vinegar and oil on the noodles and gently mix together.
12

Put the noodles on a plate and then top with the tomatoes, cucumbers, jellyfish, and chicken. Generously coat with the sauce and place the eggs on the side. It's ready!