Bang Bang Chicken, the Original Sichuan Version
25 minYield: 2
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 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) | |||
| 30 ml light soy sauce | Mix soy, vinegar, chili oil, sesame oil, Sichuan pepper, sugar & salt with 2 tbsp cooking liquid | ||
| 15 ml black rice vinegar | |||
| 30 ml Chinese chili oil (or to taste) | |||
| 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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