Victor Liong Kashgari Chicken Flatbreads – Silkspoon Big Green Egg Recipe

Step-by-Step Method

1. Brine the Chicken (For Victor Liong’s Signature Juiciness)

1. Fully dissolve the salt and minced garlic in 1 L of cold water.

2. Add the diced chicken pieces and allow them to brine for 1 hour.

3. Drain the chicken very well and pat it completely dry. This step is essential for achieving the perfect crispy skin on the grill.
   
   

2. Make the Aromatic Kashgari Spice Mix

1. Toast the cumin seeds, Sichuan peppercorns, and fennel seeds in an oven or pan at 150 °C for 10 minutes.

2. Allow the spices to cool completely, then blend them into a semi-fine texture.

3. Mix the blended spices with pink salt flakes to create your fragrant Kashgari spice rub.
   
   

3. Cook the Rich Chilli Bean Sauce

1. Heat oil in a small saucepan.

2. Fry the doubanjiang (chilli bean paste) until it becomes aromatic and sticky.

3. Add the blended aromatics (ginger, shallots, etc.) and cook until fragrant.

4. Deglaze the pan with a splash of Shaoxing rice wine.

5. Add the remaining seasonings, bring to the boil, then simmer for 10 minutes to allow the flavours to develop fully.
   
   

4. Fire Up the Big Green Egg (BGE Setup)

1. Set up your Big Green Egg for direct grilling.

2. Place the cast-iron cooking grid in position.

3. Bring the BGE temperature up to a high, searing heat of 280–320 °C. A high temperature is key to locking in flavour for this recipe.
   
   

5. Grill the Victor Liong Kashgari Chicken

1. Place the brined chicken skin-side down on the hot cast-iron grid. Grill until a deep, rich golden colour is achieved.

2. Flip the chicken pieces.

3. Immediately apply a heavy dusting of the Kashgari spice to the cooked side.

4. Continue to cook until the chicken is cooked through.
   
   

6. Char the Eggplant and Prepare the Chilli Bean Base

1. Halve the eggplants, score the flesh, and season with oil and salt.

2. Place the halves cut-side down on the grill until the flesh is blackened.

3. Flip and cook until the eggplant is soft all the way through.

4. Scoop the warm, smoky eggplant flesh and mix it with the prepared chilli bean sauce. This creates the essential smoky, textured base.
   
   

7. Grill the Puffy Flatbreads

1. Knead the flatbread dough until it is silky smooth, and allow it to prove.

2. Divide into 80 g dough balls and let them rest in the fridge.

3. Roll the rested dough to approximately 5 mm thickness.

4. Grill the flatbreads directly on the BGE until they are blistered and puffed.
   
   

8. Assemble Victor Liong’s Famous Flatbreads

1. Start with a grilled flatbread.

2. Add a layer of cooling garlic yoghurt.

3. Top with the smoky chilli-bean eggplant.

4. Layer with the hot, Kashgari-spiced chicken.

5. Finish with a generous amount of fresh herbs.