Recipe — Bang! Bang! Chicken
Serves 5-6
Ingredients:
Chicken preparation
3 ea Chicken leg quarters or drumsticks
2 Tbsp Salt (for water seasoning)
5 slices Fresh ginger
4 stalks Green onion
1 Tbsp White cooking wine
1 tsp Sichuan pepper corn (whole)
Sauce
2 - 3 Tbsp Flaming Moon™ spicy mala sauce
5 cloves Fresh garlic (crushed)
2 slices Fresh ginger (crushed)
½ tsp Salt
1 tsp Sugar
2 Tbsp Soy Sauce
1 Tbsp Chinese black vinegar
2 Tbsp Sesame oil
1 tsp Sichuan pepper corn (ground)
1 Tbsp Cooking oil
Plating
1 ea Cucumber (thin sliced)
1 Tbsp Sesame seeds
¼ bunch Cilantro (rough chopped)
Directions:
Place all chicken preparation ingredients into a large saucepan and fill with cold water. Bring mixture to a boil and continue to boil for 5 minutes. Turn off heat, cover and let mixture sit for 15 minutes. Remove chicken from saucepan and place in cold water for 2-5 minutes. Remove chicken from cold water and hammer with a mallet to loosen the meat (bang! bang!). Use fingers to tear chicken into bite-sized strips.
Mix together all sauce ingredients and add 2 Tbsp of the stock mixture used for the chicken preparation. To serve, create a bed of the sliced cucumbers on a plate. Place chicken strips on top and sprinkle with sesame seeds and cilantro.
Ingredients:
Chicken preparation
3 ea Chicken leg quarters or drumsticks
2 Tbsp Salt (for water seasoning)
5 slices Fresh ginger
4 stalks Green onion
1 Tbsp White cooking wine
1 tsp Sichuan pepper corn (whole)
Sauce
2 - 3 Tbsp Flaming Moon™ spicy mala sauce
5 cloves Fresh garlic (crushed)
2 slices Fresh ginger (crushed)
½ tsp Salt
1 tsp Sugar
2 Tbsp Soy Sauce
1 Tbsp Chinese black vinegar
2 Tbsp Sesame oil
1 tsp Sichuan pepper corn (ground)
1 Tbsp Cooking oil
Plating
1 ea Cucumber (thin sliced)
1 Tbsp Sesame seeds
¼ bunch Cilantro (rough chopped)
Directions:
Place all chicken preparation ingredients into a large saucepan and fill with cold water. Bring mixture to a boil and continue to boil for 5 minutes. Turn off heat, cover and let mixture sit for 15 minutes. Remove chicken from saucepan and place in cold water for 2-5 minutes. Remove chicken from cold water and hammer with a mallet to loosen the meat (bang! bang!). Use fingers to tear chicken into bite-sized strips.
Mix together all sauce ingredients and add 2 Tbsp of the stock mixture used for the chicken preparation. To serve, create a bed of the sliced cucumbers on a plate. Place chicken strips on top and sprinkle with sesame seeds and cilantro.