Ingredients
Method
1.Rinse chicken inside and out. Place green onion, coriander roots, ginger, peppercorns, salt and the tap water in a large saucepan or stock pot; bring to the boil. Carefully add chicken, and more tap water, if necessary, so it is submerged; return to the boil. Cover pan with a tight-fitting lid, turn off the heat; stand chicken in poaching liquid for 2 hours (the remaining heat will finish the cooking process).
2.Remove chicken from pan; strain poaching liquid and reserve for another use. (Strained poaching liquid can be frozen for up to 1 month.)
3.Using your hands, pull legs and breast meat from chicken. Place on a work surface and gently pound each piece with a meat mallet or rolling pin several times to flatten slightly. Remove skin and discard; shred meat using two forks or your fingers, then transfer to a large bowl.
4.Place noodles in a heatproof bowl, cover with boiling water; stand 10 minutes. Drain well. Return noodles to bowl with 1 teaspoon of the sesame oil.
5.Stir tahini, sauces, honey, chilli oil, the warm water and remaining sesame oil in a small bowl until smooth.
6.Arrange noodles in a large serving bowl with shredded chicken, coriander, cucumber and extra green onion; scatter with sesame seeds. Serve drizzled with tahini sauce.
Traditionally the sauce for bang bang chicken is made with a Chinese sesame seed paste, this can be tricky to find. However, while not traditional, tahini (sesame seed paste) makes a good substitute.
Note
