Beaten Chicken (Ban Ban Ji)

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poach the chicken breasts very gently, for about 20 minutes total.
  • Leave them in the water to cool down. Shred them into matchstick.
  • sized pieces of chicken (you can decide whether it's big kitchen.
  • matches or little, book matches).
  • Mix all the other ingredients in a kitchen blender or food processor.
  • until well-blended. (This recipe, very minimally adapted from the.
  • book noted below, is a double recipe. My blender, all 650 watts of.
  • brute horsepower, had trouble moving the entire quantity once the.
  • lower part was well- blended -- it would have been better to have.
  • made this in two regular- sized batches, rather than one double-sized.
  • batch.).
  • Serve the room-temperature sauce over the room-temperature chicken.
  • (Obviously, can be prepared well ahead of time. Don't shred the.
  • chicken until at most a few hours before the meal, however, because.
  • it will dry out.) Suggestion: spoon half the sauce over the chicken.
  • just before it's served; reserve the other half for people who want.
  • extra "zip" in their dish. Garnishes optional.
  • Caution: direct from the cookbook, this produces a fairly spicy sauce.
  • to put on the chicken. But for people who REALLY want a hot dish,.
  • you can add an almost arbitrary amount of red oil (pepper oil) to the.
  • dish, maybe just cutting back on the sesame oil or the soy sauce if.
  • you do so. I've had this dish so hot that my lips went numb -- best.
  • "bung-bung" (as it's usually spelled) chicken in the world!
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