Bang Bang Chicken, the Original Sichuan Version

Yield: 2

25 min

Poached chicken breast torn into strips and dressed with a Sichuan chili-vinegar sauce, served over cucumber matchsticks.

prepSlice ginger into 5 pieces
prepCut scallions in half; finely chop green part, keep white part separate
prepCut cucumber into matchsticks
½ large cucumber, cut into matchsticks			Plate cucumber, top with chicken, pour sauce & garnish
1 piece chicken breast (about 8 oz / 230 g)	Poach chicken with ginger & scallion white, 8 min + 3 min rest	Ice bath, drain, pat dry & tear into strips
5 slices ginger
1 stalk scallion, white part (cut in half)
2 tablespoons / 30 ml light soy sauce	Mix soy, vinegar, chili oil, sesame oil, Sichuan pepper, sugar & salt with 2 tbsp cooking liquid
1 tablespoon / 15 ml black rice vinegar
2 tablespoons / 30 ml Chinese chili oil (or to taste)
½ teaspoon / 2.5 ml sesame oil
¼ teaspoon ground Sichuan pepper
¼ teaspoon sugar
⅛ teaspoon salt
1 stalk scallion, green part finely chopped
Toasted sesame seeds

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