Bang, bang chicken
Bang-bang chicken is a deliciously spicy Chinese dish that is easier to make than it first might seem.
for the chicken
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- 3 skinless, boneless chicken breasts, about 450 g (1 lb) in total weight
- 1 clove of Garlic, peeled and crushed
- ½ teaspoon whole black peppercorns
- 1 small unpeeled onion, halved
- 1 bouquet garni - optional
for the garnish
- 1 large cucumber, peeled, de-seeded and cut into thin strips. If, like me, you are a lazy cook, slice it in a food processor!
- 1 serving of bang bang sauce
- 1 tablespoon of quick chili oil
- Place the chicken in a small saucepan and just cover with water
- Add the garlic, peppercorns the onion and optionally, the bouquet garni.
- Bring to the boil, skim off any scum. Cover and simmer for 20-25 minutes
- Remove the chicken and pat dry with a clean tea-towel
- (If making bang bang sauce, use 3 tablespoons of the cooking liquid to thin the tahini)
- Freeze the remaining liquid as chicken stock
- Smash the chicken breasts flat with a rolling-pin or the (clean) base of a large frying pan. Bang! Bang!
- Shred the chicken with two forks
- Arrange the chicken and cucumber on a serving dish and drizzle with bang bang sauce and chili oil
I love the combination of spring onions and cucumber, so, although not authentic, I like to add chopped spring onions to this dish, about 6 to go with 1 whole cucumber.
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