Mar 012013

bàng bàng jīSource :

Ingredients for 2 (as an entree):
250g chicken
3 slices ginger
1 spring onion
3 tbs vegetable oil
1 tbs light soy sauce
1 tbs dark rice vinegar
1 tsp sugar, level
1 tsp Sichuan pepper, heaped
1 tsp white sesame seeds
4-5 dried red peppers

This is a Sichuan specialty, poached chicken tenderized by beating it with a stick (棒 – Bàng) then shredded by hand. This chicken is served with a spicy sauce. Getting the chicken and sauce’s textures right is the key.
Place the chicken in cold water with the ginger. Water must cover the chicken completely. Bring to a simmer, simmer 10 minutes. Transfer the chicken to very cold water to stop the cooking. Drain and dry.
Beat the meat using a kitchen hammer, not too hard and not too gently. The aim is to tenderize the flesh without breaking the fibers. Shred the chicken by hand.
Place the oil in a pot along with the Sichuan pepper, cut dried peppers and white sesame seeds. Heat over medium heat until fragrant, then remove from heat. This oil may be filtered to remove peppercorns and dried peppers.
Julienne the spring onion. Mix the soy sauce with vinegar, sugar, and 2/3 of the fragrant oil (or to taste, will keep in the refrigerator at least 2 weeks).
Arrange the chicken strips in a plate, pour the sauce over it, then the julienned onion.
Before serving, mix everything together to coat the meat.
Decorate with a few cilantro leaves.

Serve with: vegetables and pasta.

Notes :
Very good!

Print Friendly
 Posted by at 17:00 UTC

 Leave a Reply



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>