Bang Bang Chicken
9 oz (250g) chicken breasts and thighs 1 tbsp mushroom soy sauce (or
substitute superior soy sauce)
1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste 1/2 tsp. sesame oil
2 tsp. chili (chilli) oil 1/2 tsp. sesame oil
1 tsp sugar
Poach the chicken in boiling water to cover for 10 minutes, or until
cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen
the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling
pin. Peel off the skin and tear the meat into long strips with your
fingers. You may cut the skin into strips also. Arrange the chicken strips
in a dish a sprinkle with the scallions shreds. Mix together the sesame
paste, chili oil, sugar, soy
Jenn Mom2sam &Tiny
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