Bang Bang Chicken Salad 棒棒雞絲
What a delight this Bang Bang Chicken Salad 棒棒雞絲 is! You've got your fragrant sesame with that hidden strong kick of tongue numbing spiciness. You've got your chewy, tender chicken. Then that layer of fresh green, crunchy and refreshing cucumber. And last but not least the texture of that tender chewy translucent mung bean noodle.
- Prep time
- 15 min
- Cook time
- 2 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 cooked chicken breast
- 4 oz mung bean sheet, 100g
- 1 cucumber, japanese or english type
- 1 tbsp roasted sesame seeds
- 3 tbsp chinese roast sesame paste
- 4 tbsp chicken stock or water
- 1 1/2 tbsp chinkiang black rice vinegar
- 3 tsp sugar
- 2 tsp chilli oil, optional
- 1/2 tsp sichuan pepper, roasted and ground
- 1 tbsp sesame oil
Instructions
- 1
Soak mung bean sheet for a few minutes in cool water until soft. Drain well and cut into strips 1/2 inch thick.
- 2
Bang the chicken breast with the side of cleaver or a rolling pin until meat is loose and tender, then shred with fingers or a fork.
- 3
Slice cucumber into thin matchsticks around 3 inches long.
- 4
Roast the sichuan peppers in a pan over low heat for a few mins until aromatic, then grind until fine. A mortar and pestle works great here.
- 5
Mix roast sesame paste, chicken stock, rice vinegar, sugar, chili oil if using, sichuan pepper and sesame oil together.
- 6
Roast the sichuan peppers in a pan over low heat for a few mins until aromatic, then grind until fine. A mortar and pestle works great here.
- 7
Heap mung bean sheet strips over bottom of serving plate. Top with cucumber, then chicken. Drizzle sauce all over and chill until ready to serve. Just before serving sprinkle with roasted sesame seeds. At the table use clean chopsticks to toss the dish together before serving.