Cooked - Bang Bang Sichuan Chicken

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Bang Bang Sichuan Chicken

1.0

5-7cm piece ginger, sliced

2 spring onions, whites trimmed, green parts reserved for the Sichuan sauce

1 onion, quartered

2 small skinless chicken breasts or 1 large one (about 350g in total)

½ cucumber, deseeded and finely sliced into batons

2 tbsp light soy sauce

1 tbsp Chinese black vinegar

2 tbsp caster sugar

2 tbsp sesame oil

1 tbsp chilli oil

3 tbsp toasted sesame seeds

1 tsp ground Sichuan peppercorns

½ tsp sea salt

Spring onions (reserved green parts) finely sliced

Place the ginger, spring onion whites, onion and 500ml of water in a saucepan and bring to a boil over high heat.
Add the chicken breasts and bring back to the boil. Cover and simmer gently for 11-14 minutes until the chicken is cooked.
Plunge the chicken into an ice bath to stop the cooking.
Set aside the poaching liquid.
Combine the Sichuan sauce ingredients in a bowl with the spring onion greens and 125ml of the poaching liquid.
Shred the cooked chicken and pound it flat with a rolling pin.
Arrange the sliced cucumber on serving plates, top with the chicken, and pour over the Sichuan sauce before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 108 weeks ago

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