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Prep 15 mins
Cook 20 mins
A wooden cudgel called a bang is used to loosen the fibers of the chicken, hence the rather peculiar sounding name. "Bang" is also a slang for fantastic in Mandarin. This recipe is from a restaurant in Chengdu, Sichuan Province, China
- 3 green onions
- 1 cucumber
- 1 medium carrot
- 3 chicken breasts
- 1 pint chicken broth
- 1⁄2 cup creamy peanut butter
- 3 teaspoons chili sauce
- 2 teaspoons brown sugar
- 1 teaspoon light soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon shaoxing wine
- 1 tablespoon ginger, finely chopped
- 1 teaspoon sichuan peppercorn, cracked (use pepper mill or spice grinder)
- Slice the green onions lengthwise and into 2-inch pieces, using both the green and white parts. Slice the cucumbers into thin 2-inch sticks. Peel the carrot and cut into thin matchstick strips.
- Heat peanut butter in a bowl over boiling water for 5 minutes and remove from heat. Mix in chili sauce, sugar, soy sauce, sesame oil, vegetable oil, Shaoxing wine, and ginger.
- Poach the chicken for 10-15 minutes in the chicken broth until cooked through. Drain, dry, and shred into bite-size pieces. Mix in the peanut sauce until totally covered and then plate on top of the vegetables.