Bang Bang Chicken (Szechuan)
photo by loof751
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 946.36 ml water
- 2 chicken quarters (breast half and leg)
- 1 cucumber, cut into thin shreds
-
Sauce
- 29.58 ml soy sauce
- 4.92 ml sugar
- 14.79 ml finely chopped scallion
- 4.92 ml red chili oil
- 1.23 ml white pepper
- 4.92 ml sesame seeds
- 29.58 ml peanut butter, creamed with a little sesame oil plus extra for garnish
directions
- Bring the water to a rolling boil in a wok or large saucepan. Add the chicken pieces, reduce the heat, cover and cook for 30-35 minutes.
- Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
- Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
- On a flat surface, pound the chicken with a rolling pin, then tear the meat into shreds with 2 forks. Mix the chicken with the shredded cucumber and arrange in a serving dish.
- To serve, mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce.
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Reviews
-
Bang BANG!!! This is awesome! Very healthy and a technique that I'm glad I know now! I have never pounded out chicken AFTER it's cooked and it worked really well. The final product was fresh and fantastic. I will be making this again for sure! Made for my teammate for ZWT6. Thanks Tanner's Mom in Virginia! :)
RECIPE SUBMITTED BY
ddav0962
Goochland, 86