Bang Bang Chicken Szechuan Food

BANG BANG CHICKEN (SZECHUAN)

Steps:

• 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.
• Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
• Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
• 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.
• 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.

BANG BANG CHICKEN SALAD

Steps:

• Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions.
• Cover and poach the chicken for about six minutes over a low heat.
• Remove the chicken from the pan, and when cool, finely shredded.
• Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan.
• Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
• In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates.
• Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.

BANG BANG CHICKEN WITH SICHUAN SALAD

Steps:

• Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
• Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
• Whisk together all the ingredients for the sauce until smooth, adding water if needed.
• Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

BANG BANG CHICKEN

Steps:

• In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
• Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
• Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
• In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
• To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.

CHINESE BANG BANG CHICKEN

Steps:

• Place the ginger inside the chicken and sprinkle chicken with salt and pepper and half the soy sauce. place in large saucepan and leave for half an hour.
• Pour in water to cover the chicken and bring to a boil. cover and simmer for 1 hour until chicken is cooked, let cool and remove from water.
• Pull the chicken to pieces removing the meat from the bones.Cut meat into nice strips. mix with carrot and been sprouts.
• Heat the sesame and vegetable oils in a pan adding seeds and chilies, stir fry until lightly colored.
• Remove from heat and and stir in the sugar, sherry and remaining soy. pour over the chicken and marinate in fridge overnight.
• Serve cold on a serving dish pouring over any remaining marinade.