Saturday, February 12, 2011
Bang Bang Ji Si 棒棒雞絲 Bang Bang Chicken － Reunion Dinner 2011 Part 2
recipe adapted from Fuchsia Dunlop's Sichuan Cookery
serves 4 as part of a Chinese meal
1/2 a poached chicken*, skinned (optional), boned and shredded
6 spring onions, cut into sections and sliced finely lengthwise
1 continental cucumber, cut into sections and sliced lengthwise to match the chicken slivers
3 tsp of toasted sesame seeds
3 tsp of toasted crushed peanuts
*to poach a whole chicken - bring a pot of water (with 2 sping onions, white part only, 5 cm piece of crushed ginger, a dash of Chinese cooking wine and salt to taste) to a boil. Add chicken breast side down and when the water returns to a boil, lower the flame and simmer for 5 minutes. Turn the flame off , cover on and let the chicken steep until the stock cools down.
for the dressing;
1 tbs of white sugar
1 tbs of light soy
1 tbs of Chingkiang vinegar (鎮江香醋) or Chinese black vinegar (黑醋)
3 tbs of smooth Chinese sesame paste (芝麻醬)
1 tsp of Sichuan pepper (川椒), toasted and ground
1 tbs of sesame oil
2 tbs of chilli oil with sediment (辣椒油)
Prepare the cucumber and place the spring onion slivers in a bowl of iced water.
Prepare the dressing by mixing all the dressing ingredients well.
Use a rolling pin to loosen the fibres of the chicken meat and shred into fine slivers.
Place chicken slivers on top of the cucumber slivers....
Drizzle the dressing over and scatter the spring onion slivers, toasted sesame seeds and crushed peanuts over.