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Sauce Ingredients


Main Ingredients


  • 4 chicken thighs
  • 3 Bok Choy
  • 1 spring onion
  • Bunch of coriander
  • White rice

Sichuan Cold Chicken


A spicy, sweet, and sour Sichuan sauce covering cold chicken, Bok Choy and rice.

Liang Ban Ji, or Sichuan Cold Chicken, is a classic dish that captures the essence of Sichuan cuisine in the summer with its bold flavours and fiery kick.


Traditionally, poached chicken is shredded and tossed in a fragrant dressing made with Sichuan peppercorns, chilli oil, soy sauce, vinegar, and garlic. The combination of savoury, spicy, and numbing flavours creates an irresistible umami taste that is both refreshing and addictive.


Sichuan Cold Chicken is a perfect dish for hot days, balancing heat with the cooling texture of tender chicken. Liang Ban Ji is often served as an appetiser or light meal, offering a tantalising glimpse into the culinary magic of Sichuan cuisine.

Step 1


Add 4 slices of ginger and 3 halved spring onions to a pan of water to and bring to boil then turning down to a simmer. Add your chicken things skin side down.


Step 2


Prepare your garnishes by slicing Bok Choy in half lengthways, and finely slice 1 remaining spring onion and coriander.


Step 3


Once the chicken has been poaching for 20 minutes, turn off the heat and allow to sit in the hot water for a further 5 minutes. Remove 2 tbsp of the chicken stock and add to a bowl.


Step 4


Add the rest of the sauce ingredients to the same bowl and mix well until all the sugar has dissolved.

Step 5


Remove the chicken thighs from the stock and set aside to cool. Add your Bok Choy and poach for 2 minutes then set aside.


You have a few options here, traditionally the meat would be shredded from the bone and fully chilled before serving, but you can also chop the thighs with a cleaver if you don't want to shred them.


Step 6


Assemble the dish by placing chopped or shredded chicken in the centre of a serving plate, smother it in that spicy sauce, add your garnishes and serve white rice.