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Bobo chicken
钵钵鸡 (bōbō jī): cold poached chicken and vegetable skewers soaking in a bowl of red, numbing Sichuan chilli oil
Bobo chicken came to Chengdu from Leshan and is now sold in snack shops off Chunxi Road and down Jinli, where dozens of bamboo skewers stand in a big clay bowl of chilli oil and you pay by the stick you pull out. It is summer evening food, eaten cold: tender poached chicken, lotus root, potato, mushroom and kelp, all soaked in a sweet, savoury, tongue-tingling red broth. Stalls also skewer chicken gizzards and hearts; this version keeps to chicken thigh and vegetables. It contains sesame and soya. Chef's tip: plunge the poached chicken into iced water; it keeps the meat juicy and the skin pleasantly springy.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 1 ⅓ lb boneless chicken thighsskin on
- 3 fresh gingerslices
- 1 tsp Sichuan peppercorns
For the vegetables
- 5 ½ oz lotus rootpeeled and thinly sliced
- 1 potatoabout 150 g, thinly sliced
- 6 shiitake mushroomshalved
- 3 ½ oz kelp knotssoaked if dried
For the red oil broth
- 2 cups chicken poaching liquidfrom cooking the chicken
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp soy sauce
- ¾ cup chilli oil with sediment
- 1 ½ tsp ground roasted Sichuan pepper
- 2 tbsp toasted sesame seeds
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Method
0/6 doneStep 1: Put 1 ⅓ lb boneless chicken thighs in a pan with 3 fresh ginger, 2 spring onions and 1 tsp Sichuan peppercorns, cover with cold water and bring to a gentle simmer. Cover and poach on the lowest heat for 15–18 minutes, until the thickest piece reaches 165°F. Common mistake: boiling it hard; the meat turns dry and stringy.
22 minStep 2: Lift the chicken into a bowl of iced water for 5 minutes, then drain. Strain and keep 500 ml of the poaching liquid for 2 cups chicken poaching liquid.
5 minStep 3: In a pan of boiling water, blanch 5 ½ oz lotus root for 2 minutes, 1 potato for 3 minutes, 6 shiitake mushrooms for 3 minutes and 3 ½ oz kelp knots for 2 minutes, until each is just tender but still crunchy. Cool in cold water and drain well.
12 minStep 4: Stir 1 tbsp sugar and 1 tsp salt into the warm stock until dissolved, then let it cool. Add 2 tbsp soy sauce, ¾ cup chilli oil with sediment, 1 ½ tsp ground roasted Sichuan pepper and 2 tbsp toasted sesame seeds.
5 minStep 5: Cut the chicken into 2 cm pieces and thread chicken and vegetables onto 30 bamboo skewers, two or three pieces on each.
15 minStep 6: Stand the skewers in a deep bowl and pour over the red broth. Cover and leave in the fridge for at least 1 hour so the flavour soaks in. Serve cold, and keep leftovers in the fridge for up to 2 days.
60 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bobo chicken take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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