Asian recipes/ Chicken/ Dinner/ Lunch/ Salad

Szechuan Bang Bang Chicken

25 August 2020

This luke warm chicken salad has so many amazing flavours, the sauce really makes the dish: tongue tingling Sichuan peppers, toasty sesame seeds, savory soy sauce, a drop of black vinegar, honey, chili oil, finely chopped spring onions and finished off with half a cup of the chicken broth just made.

The chicken breasts are poached very slowly in a broth flavored with ginger, garlic and spring onion. First boil on very low heat till just bubbling for 8 minutes. Then turn off the heat and leave in the hot water for another 10 minutes to cook through, then move to a bowl of ice water to cool.
When cooled place on a chopping board and you’re ready to BANG with a rolling pin! Hence the name ;).

Shred the chicken further and lay on finely chopped cucumbers. Drizzle generously with the sauce and some chilli oil.

Traditionally it’s served like this but to make it a meal I served it with steamed rice and stir fried sesame oil sugar snaps.

@marionskitchen thanks for the recipe, another winner!

Szechuan Bang Bang Chicken

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Dinner, lunch Asian
By Saffron & Marion Grasby Serves: 4
Prep Time: 15 minutes Cooking Time: 30 Minutes Total Time: 45 minutes

Ingredients

  • 400 g chicken breasts
  • 4 slices ginger, bruised
  • 3 garlic cloves, crushed
  • 2 spring onions, finely sliced (green & white parts)
  • 1 large cucumber, finely sliced into strips
  • Dressing:
  • ½ tsp whole Szechuan peppercorns
  • 2 tbsp toasted sesame seeds
  • 3 tbsp light soy sauce
  • 1 tbsp vinegar (either white vinegar or Chinese black vinegar)
  • 1 tbsp chili oil (click here for my homemade version)
  • ¼ tsp sea salt
  • On the side
  • 300g sugar snaps
  • 1 tsp sesame oil to coat after
  • steamed white rice

Instructions

1

Pour 1 liter of cold water in saucepan and add the ginger, garlic and spring onions.

2

Add the chicken breasts and place over high heat.

3

Wait for the water to just start to gentle simmer, then turn the heat down to medium and continue to simmer gently for exactly 8 minutes.

4

Then turn the heat off (leave the saucepan on the hot stovetop) and leave for 10 minutes.

5

Transfer the chicken to a bowl of iced water.

6

Reserve the ½ cup of the poaching liquid for later use.

7

When the chicken is cool. Use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds.

While the chicken is cooling you can make the dressing:

8

Heat the Sichuan peppercorns in a dry frying pan until fragrant.

9

Use a mortar and pestle to grind to a find powder and then transfer to a bowl.

10

Add the toasted sesame seeds, soy sauce, vinegar, chili oil, salt and the reserved poaching liquid.

To serve:

11

Scatter the cucumber over a serving plate. Top with the shredded chicken.

12

Spoon over the dressing. Add additional chili oil if you like it spicy.

13

Serve with stir fried sugar snaps with a drizzle of sesame oil and steamed white rice.

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