Sichuan Bang Bang Chicken (棒棒鸡)

Method4 steps · about 35 min

1. 1

   Step 1: Put the 2 cups poaching water, 3 ginger slices and 1 whole scallion in a small pot and bring to a boil. Add the ½ lb chicken breast. Once the water returns to a boil, cover and reduce the heat to a gentle simmer for 10–12 minutes, checking from 10 minutes. Continue until the thickest part reaches at least 74°C. Lift the cooked chicken into a clean ice-and-water bath to cool promptly; retain the poaching liquid for step 3.

   Check poached chicken · 10 minUses 2 cups water for poaching chicken · 3 slices ginger · 1 whole scallion for poaching · ½ lb boneless chicken breast · Clean water for the ice bath, as needed · Ice for the cooling bath, as needed

   
2. 2

   Step 2: Julienne the half seedless cucumber and spread it over a shallow plate. Lift and drain the cooled cooked chicken from step 1. On a clean board, tap it with a rolling pin to loosen the fibers, then pull it into shreds. Layer all the chicken over the cucumber.

   Uses ½ seedless cucumber (julienned) · All the cooled, drained chicken from step 1

   
3. 3

   Step 3: Measure ½ cup of the retained cooked poaching liquid from step 1 into a clean bowl and cool it promptly for the sauce. Mix it with 2 tbsp light soy sauce, 4 tsp Chinese black vinegar, 2 tbsp sugar, 1½ tbsp sesame oil, 1 tbsp chili oil, 2 tbsp toasted sesame seeds, 1 tsp ground Sichuan peppercorn, ½ tsp salt and the separate 2 tbsp finely chopped scallions. Keep the unused poaching liquid separate; refrigerate the cooked chicken and sauce if serving later.

   Uses ½ cup cooked poaching liquid from step 1 · 2 tablespoons light soy sauce · 4 teaspoons Chinese black vinegar · 2 tablespoons sugar · 1½ tablespoons sesame oil · 1 tablespoon chili oil (or to taste) · 2 tablespoons toasted sesame seeds · 1 teaspoon ground Sichuan peppercorn

4. 4

   Step 4: Pour all the sauce from step 3 over the shredded chicken and cucumber plate from step 2. Toss to coat just before serving as four appetizer portions.

   Uses Mixed Sichuan sauce · Shredded chicken and cucumber plate