Bang Bang Ji (Bang Bang Chicken) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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 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.
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