Bang Bang Chicken

Overview

This Bangbang Chicken dish is a must-have cold dish for Xi'er when dining in Sichuan restaurants. She really can't get enough of it. Especially suitable for eating in summer, it is cool and refreshing. I had nothing to do today, so I made it myself, and it tasted just as good.

Tags

• hot dishes
• balsamic vinegar
• chicken breast
• chili oil
• onions
• sichuan pepper oil
• tahini
• white sugar
• ginger
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Put the chicken breasts and ginger slices into the pot with cold water, bring to a slow boil over low heat, cook for 5 minutes after the water boils, turn off the heat and cover the pot and simmer for another 5 minutes.

   

2. 2 If you can easily pierce it with chopsticks, it proves that the chicken has been cooked. Remove the chicken, rinse it with cold water and immerse it in the prepared ice water.

   

3. 3 After the chicken is completely cooled, remove and pat dry and set aside.

   

4. 4 Bangbang comes out, use a rolling pin to break up the chicken.

   

5. 5 Shred the battered chicken and place on a plate.

   

6. 6 Shred the white scallions and place them on top of the shredded chicken. Children who like to eat scallions can cut more.

   

7. 7 Mix 2 spoons of sesame paste, 3 spoons of soy sauce, 3 spoons of balsamic vinegar, half a spoon of sugar, 1 spoon of chili oil, half a spoon of sesame oil, and half a spoon of Sichuan peppercorn oil to make a bowl of juice. (For peppercorn oil, you have to buy the kind made from raw peppercorns in the supermarket. You can’t fry dried peppercorns yourself because they basically have no flavor. The spoon here is the small spoon you usually use for eating.)

   

8. 8 Pour the bowl of juice over the shredded chicken.

   

9. 9 Stir evenly and it will taste refreshing and refreshing.