Recipes - Chinese

Bang Bang Ji (Bang Bang Chicken)
Bang Bang Ji


Bang bang chicken is a famous Szechuan dish that is traditionally served in China by street vendors in the Hanyang district. It is usually eaten cold and it is cooked chicken that is mixed with a spicy sauce and eaten as a snack. The name literally means “chicken beaten by wooden baton”. The recipe was named ‘bang bang’ chicken because of the batons that were used to hammer the cleaver blades that loosened the chicken fibres to make it easier to shred. The combination of flavour is exciting in this dish as it has a mix of pepper, numbing, spicy and savoury flavours.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Snack
Cook Method: Boil
Cuisine: Chinese









Ingredients:

1.2kg chicken
100ml Shaoxing wine
25gm ginger (sliced thickly)
50gm bean sprouts (trimmed)
spring onions
sesame seeds
salt

Dressing

1½ tbsp finely chopped ginger
1 large garlic clove (finely chopped)
¼ cup chilli oil (see note)
30gm sugar
2 tbsp Chinkiang black vinegar
1 tbsp Sichuan pepper oil
1 tbsp Chinese roasted sesame paste
1 tsp soy sauce
1 tsp sesame oil




Steps:
  1. Bring 5L water to the simmer in a large saucepan over medium heat, plunge in chicken, cook for 10-20 seconds, then refresh under cold running water (discard water).
  2. Transfer chicken to a clean saucepan and add shaoxing wine, ginger, ½ tsp sea salt and top up with enough cold water to cover generously. Bring it to a boil and then reduce heat to low-medium and gently simmer until chicken is cooked through for 1-1¼ hours. Remove from heat and let chicken cool completely in liquid for about 3-4 hours. Coarsely shred meat (discard skin, bones and sinew) and transfer to a bowl.
  3. While the chicken is cooling, make the dressing. Combine ginger, garlic and 120ml hot water in a bowl and stand to infuse (20 min). Pass through a fine sieve (discard solids) into a clean bowl, add remaining ingredients and set aside.
  4. Blanch bean sprouts in a saucepan of simmering water until just wilted for 5 seconds. Refresh in iced water, drain well and place on a serving platter.
  5. Top the chicken, drizzle the dressing, garnish with spring onion and sesame seeds and serve at room temperature.

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Bang Bang Ji (Bang Bang Chicken)

Bang Bang Ji (Bang Bang Chicken)

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Bang bang chicken is a famous Szechuan dish that is traditionally served in China by street vendors in the Hanyang district. It is usually eaten cold and it is cooked chicken that is mixed with a spicy sauce and eaten as a snack. The name literally means “chicken beaten by wooden baton”. The recipe was named ‘bang bang’ chicken because of the batons that were used to hammer the cleaver blades that loosened the chicken fibres to make it easier to shred. The combination of flavour is exciting in this dish as it has a mix of pepper, numbing, spicy and savoury flavours.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Snack
Cook Method: Boil
Cuisine: Chinese
Ingredients

1.2kg chicken
100ml Shaoxing wine
25gm ginger (sliced thickly)
50gm bean sprouts (trimmed)
spring onions
sesame seeds
salt

Dressing

1½ tbsp finely chopped ginger
1 large garlic clove (finely chopped)
¼ cup chilli oil (see note)
30gm sugar
2 tbsp Chinkiang black vinegar
1 tbsp Sichuan pepper oil
1 tbsp Chinese roasted sesame paste
1 tsp soy sauce
1 tsp sesame oil

Instructions
  1. Bring 5L water to the simmer in a large saucepan over medium heat, plunge in chicken, cook for 10-20 seconds, then refresh under cold running water (discard water).
  2. Transfer chicken to a clean saucepan and add shaoxing wine, ginger, ½ tsp sea salt and top up with enough cold water to cover generously. Bring it to a boil and then reduce heat to low-medium and gently simmer until chicken is cooked through for 1-1¼ hours. Remove from heat and let chicken cool completely in liquid for about 3-4 hours. Coarsely shred meat (discard skin, bones and sinew) and transfer to a bowl.
  3. While the chicken is cooling, make the dressing. Combine ginger, garlic and 120ml hot water in a bowl and stand to infuse (20 min). Pass through a fine sieve (discard solids) into a clean bowl, add remaining ingredients and set aside.
  4. Blanch bean sprouts in a saucepan of simmering water until just wilted for 5 seconds. Refresh in iced water, drain well and place on a serving platter.
  5. Top the chicken, drizzle the dressing, garnish with spring onion and sesame seeds and serve at room temperature.

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