Prep 15 mins
Cook 10 mins
Traditionally bashed with a heavy mallet to make it easier to shred the chicken, this popular street snack is named after the 'bang' sound as the mallet hits the board!
- 1 large boneless skinless chicken breast
- 4 scallions, chopped
For the vegetables
- 2 tablespoons peanut oil
- 2 small mild red chilies, seeds removed and chopped
- 1 inch piece gingerroot
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon peanut butter, smooth
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1 dash rice wine
For the salad
- 2 ounces bean sprouts
- 3 scallions, shredded
- 2 ounces carrots, finely grated
- Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions.
- Cover and poach the chicken for about six minutes over a low heat.
- Remove the chicken from the pan, and when cool, finely shredded.
- Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan.
- Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
- In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates.
- Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.