Bang Bang Ji (Bang Bang Chicken)

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

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.