Bang Bang Chicken

120 minutes Prep: 75 minutes Cook: 35 minutes

48 calories per serving view nutrition facts

2-4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4 1/2	cups	water
2	each	chicken	quarters
1	each	cucumber	cut into matchstick shreds

Sauce
2	tablespoons	soy sauce
1	teaspoon	sugar
1	tesblespoon	scallions, spring or green onions	chopped
1	teaspoon	vegetable oil
1/4	teaspoon	black pepper
1	teaspoon	sesame seeds
2	teaspoons	sesame oil

Directions

Bring the water to boil in a large saucepan.

Add the chicken pieces, reduce the heat, cover and simmer 30 to 35 minutes.

Remove the chicken from pan and immerse it in a bowl of cool water at least 1 hour to cool it, ready for shredding.

Remove the chicken pieces with a draining spoon and drain well.

Pat dry with papper towels.

Strip all the meat from the bone.

On a flat surface, using a rolling pin, pound the chicken to flatten.

Tear the meat into shreds with two forks.

Mix with the shred cucumber and arrange in a serving dish.

To serve, mix together all the sauce ingredients.

Pour over the chicken and cucumber.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 330g

Amount per Serving

Calories 48 73% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 463mg	19%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	1%		Vitamin C	3%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to blueberry sponge cake

Last Recipes Viewed

Recipe Bite

Curry_Powder

by Laurie

General:Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. ...

Member Review

Baba Ganouj (Tangy Eggplant Dip)

Cooked the eggplant at 350o for 40 mins -- worked like a charm. I'm not a great one for salt, but I did add a bit more than the 1/2 tsp called for. My 2 year old son is stuffing his face with it as I type, so it has his approval!! :)

Reviewed by Maja