Photo: Lily Banse
Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)
12 ingredients
10 min + 10 min
serves 2 to 4
openrecipes
Estimated Nutrition (whole recipe, rough)
602
Calories
38g
Protein
18g
Fat
70g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 3/4 lb (300–350g) cold, cooked chicken, without bones
- 3 spring onions
- 1/4 teaspoons salt
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons Chinkiang (brown rice) vinegar
- 1 1/2 teaspoons sugar
- 1 tablespoon chicken stock
- 3–4 tablespoons
- with 1/2 tablespoon of its sediment (or more, if you wish)
- 1/4–1/2 teaspoon ground, roasted Sichuan pepper, to taste
- 1 teaspoon sesame oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes