Classic Sichuan Bang Bang Chicken

Name: Classic Sichuan Bang Bang Chicken
Total time: P2H
Yield: 12
Cuisine: Fusion
Ingredients: water; chicken; cucumbers; soy sauce, tamari; sugar; scallions, spring or green onions; vegetable oil; black pepper; sesame seeds; sesame oil

Classic Sichuan Bang Bang Chicken recipe

Yield

12 servings

Prep

25 min

Cook

35 min

Ready

2 hrs

Ingredients

Amount	Measure	Ingredient	Features
4 ½	cups	water
2		chicken quarters	*
1		cucumbers cut into matchstick shreds	*
Sauce
2	tablespoons	soy sauce, tamari
1	teaspoon	sugar
1	tesblespoon	scallions, spring or green onions chopped	*
1	teaspoon	vegetable oil
¼	teaspoon	black pepper
1	teaspoon	sesame seeds
2	teaspoons	sesame oil

Ingredients

Amount	Measure	Ingredient	Features
1.1	l	water
2	each	chicken quarters	*
1	each	cucumbers cut into matchstick shreds	*

Sauce
3E+1	ml	soy sauce, tamari
5	ml	sugar
1	tesblespoon	scallions, spring or green onions chopped	*
5	ml	vegetable oil
1.3	ml	black pepper
5	ml	sesame seeds
1E+1	ml	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.