Bang Bang Chicken (Szechuan) |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 2 |
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This comes from 1000 Classic Recipes for Every Cook . Ingredients:
4 cups water |
2 chicken quarters (breast half and leg) |
1 cucumber, cut into thin shreds |
2 tablespoons soy sauce |
1 teaspoon sugar |
1 tablespoon finely chopped scallion |
1 teaspoon red chili oil |
1/4 teaspoon white pepper |
1 teaspoon sesame seeds |
2 tablespoons peanut butter, creamed with a little sesame oil plus extra for garnish |
Directions:
1. 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.
2. Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
3. Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
4. 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.
5. 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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