Leshan, Sichuan Province — bang bang ji is a Leshan street food; the method of beating chicken before shredding is uniquely Sichuan
Bang bang ji (棒棒鸡): cold shredded chicken dressed with a complex sesame-chili sauce — the name comes from the bamboo stick (bang) used to tenderise the poached chicken before shredding. One of Sichuan's most celebrated cold dishes, originating in Leshan. The technique of beating the poached chicken breaks the muscle fibres for better sauce absorption and easier shredding.
Complex sesame-chili, numbing, sweet-sour, with tender shredded chicken — one of Sichuan's most complete flavour expressions
{"Beat the poached chicken with a stick or rolling pin while still warm — breaks fibres","Shred along the grain into very thin strands — texture is critical","The sauce must be full Sichuan complexity: sesame paste, chili oil, Sichuan pepper, soy, vinegar, sugar, garlic","Dress just before serving — the chicken absorbs the sauce quickly"}
{"Serve on a bed of julienned cucumber — the cool crunch contrasts the complex sauce","The classic garnish: toasted sesame seeds and a drizzle of chili oil","Use the poaching liquid as the base for a simple soup"}
{"Cutting chicken rather than shredding — loses the textural quality","Not beating the chicken — shredding is much harder without this step","Making sauce in advance — the Sichuan pepper oil oxidises and loses potency"}
The Food of Sichuan — Fuchsia Dunlop