BANG-BANG CHICKEN
BANG-BANG CHICKEN
The name bang-bang comes from the word for stick in Mandarine, which is ‘bung’. The chicken meat was beaten with the stick to tenderise it. You could use a rolling pin on cooked chicken breast and then tear the meat into shreds using your fingers.
Ingredients | Serves 4
100g dried vermicelli rice noodles, pre-soaked in hot water for 5 minutes and drained
½ cucumber, cut into julienne strips
250g cooked chicken breast, shredded
50g radish, sliced
1 large spring onion, finely sliced
1 medium red chilli, deseeded and finely chopped
For the dressing
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
½ teaspoon dried Sichuan chilli flakes or dried chilli flakes
2 tablespoons crunchy peanut butter
1 tablespoon light soy sauce
Juice of ½ lemon
1 tablespoon freshly grated root ginger
2 tablespoons water
For the garnish
1 teaspoon toasted sesame seeds
SHOP THE LOOK
Method
Arrange the noodles, cucumber, chicken, radish, spring onion and chopped chilli on a plate, cover, and chill in the fridge for 20 minutes
Before serving, put all the ingredients for the dressing in a blender and whiz to combine. For a warm dressing, pour from the blender into a small pan and heat for 2 minutes.
Pour the dressing over the chicken mixture, sprinkle with the seeds and serve immediately.
Recipe from p44 from Chinese Food Made Easy