Bang bang chicken (szechuan chicken salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 275 | grams | Boneless, skinless chicken breast |
| 1 | Lettuce heart | |
| 1 | tablespoon | Sesame paste (tahini) or Subst 1 Tbsp creamy peanut butter mixed with: |
| 1 | teaspoon | Sesame seed oil |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Vinegar |
| 2 | teaspoons | Chilli sauce |
| 1 | teaspoon | Sugar |
Directions
SAUCE
(Recipe from: Taste of the Orient, Ed. Jeni Wright) Put the chicken in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 10 mins. Remove chicken from the pan, reserving the liquid. Beat the chicken with a rolling pin until soft, then pull the meat into shreds with your hands. Leave to cool.
Cut the lettuce leaves into shreds and place on a serving dish. Arrange the chicken shreds on top.
Mix the sauce ingredients with a few tablespoons of the reserved cooking liquid.* Pour evenly over the chicken. Toss the ingedients just before serving, or at the table.
* I would let the chicken stock continue to simmer and reduce, then use the concentrated stock.
Posted to EAT-L Digest 10 Sep 96 From: Serene Ong <sereneo@...> Date: Wed, 11 Sep 1996 16:11:39 +0700