Bang Bang Chicken

Method

1. 01
   Step 1Poach the chicken

   Add 500 g chicken breasts, 1 piece ginger slices, and 2 pieces spring onion to a saucepan, along with enough water to cover ingredients. Bring to a boil and then reduce heat to a simmer.

   Chicken breastGinger1 of 1Scallion2 of 4
2. 02
   Step 2Simmer and rest18 min

   Cook for 8 minutes, before turning off the heat and covering the pot with a lid. Leave the pot sitting on the stovetop. Let chicken sit for an additional 10 minutes to cook through.

3. 03
   Step 3Cool and shred chicken

   Once cooked, remove chicken and reserve a quarter cup of the poaching liquid. Place chicken breasts into a bowl of iced water to cool down rapidly. When cooled, shred the chicken by hand, or use a rolling pin to hammer the chicken into small strips.

   Note

   The 'bang bang' part comes from hammering the chicken with a rolling pin to shred it.

   Chicken breastPoaching liquid
4. 04
   Step 4Make the sauce

   Combine 3 tbsp light soy sauce, 3 tbsp Chinese sesame paste, 2 tbsp chilli oil, 1 tbsp Chinkiang vinegar, 1 clove minced garlic, 1 tsp ground Sichuan peppercorns, 2 tsp sugar, 1 tsp sesame oil, and the reserved poaching liquid in a bowl.

   Note

   Natural peanut butter works as an alternative to Chinese sesame paste.

   Soy sauceTahiniChili oilVinegarGarlicSichuan pepperSugarSesame oilPoaching liquid
5. 05
   Step 5Assemble and serve

   Add some of the sauce to the base of your bowl and top with 1 sliced cucumber, followed by cooled shredded chicken. Spoon over the rest of the sauce and garnish with 2 finely sliced spring onions and 2 tbsp toasted sesame seeds. Drizzle with extra chilli oil to taste.

   CucumberScallionSesame seedsChili oil