I’ll admit that the main reason that that I attempted this Sichuan dish is because, conceptually and aesthetically, it looked really interesting to me. It’s essentially a cold pile of noodles, poached & shredded chicken, spring onions and cucumber, with sauce poured on top. That sauce was going to have to be pretty damn good. And it is – it’s packed full of flavour.
You may need to pop down to your local asian supermarket to pick up the sichuan chilli oil & chinese black vinegar.
The name ‘bang bang apparently comes from the fact that the meat was tenderized by hitting it with a stick, or hammer. This is meant to be served as a starter, but we ate as a light dinner and it was lovely.
Recipe from Kok Robin – served 2
450 gr poached & shredded chicken breast
For the sauce, first mix together
1 T white sugar
1 T light soy sauce
1 T black chinese vinegar
pinch of salt
When the sugar has dissolved add
3 T sesame paste
1 T sesame oil
2 T Sichuan Chili Oil
Prepare individual servings, by composing the following layers
warm rice or cold rice noodles
1 cucumber each, cut julienne
ground roasted sichuan pepper (optional, because it’s already in the Sichuan Chili Oil )
toasted sesame seeds
roasted peanuts (optional)