Nice cold dish for a warm summer evening. Or a maybe a picnic. The name refers to the technique for shredding the meat : just bang it with a rolling-pin before you tear the meat into long shreds. You can use poached chickenbreast, smoked chickenbreast or even use left-over chicken. As long as it’s cold, shredded and enough. The sauce is nutty, rich and spicy. In the photo above I smoked the chickenbreast for 10 minutes and then steamed it in clingfoil until it was properly cooked. I’m not sure the smokey flavour of the chicken survived the strong sauce, but I liked it anyway. :-)
Originally, this dish is a sichuanese starter, but I like to add cold rice-noodles or warm jasmine rice and serve it for dinner. Although you might want to serve an additional vegetable dish with it.
RECIPE
450 gr shredded chicken
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
shredded chicken
spring onion
sesame sauce
ground roasted sichuan pepper (optional, because it’s already in the Sichuan Chili Oil )
toasted sesame seeds
roasted peanuts (optional)
PS Very good dippingsauce for emping too. (Emping is an indonesian krupuk made from melinjo nuts)
Tags: Bang Bang
June 17, 2008 at 13:54
Na de versies van Ching en Gordon Ramsay ga ik deze eens proberen, lekker lijkt me, met tahin ipv pindakaas.
June 17, 2008 at 14:54
Yes, there are many different versions. And as long as there is a combination of salty, sweet, sour, nutty, hot and numbing I think it’s okay. But Gordon Ramsay’s version sounds ridiculous and disrespectful. Just don’t call it bang bang chicken if you’re gonna do something totally different.
Kattebelletje’s version
1/2 clove of garlic, grated
4 T sesame paste
4 T sesame oil
2 T soy
2 T chinese vinegar
2 T sugar
4 T chili oil
1 t ground chilipeppercorn
4 T chili oil
Add some sweet bean sauce if you like (Kattebelletje does)
Fuchsia Dunlop’s version
1 T white sugar
1 T light soy sauce
1 T black chinese vinegar
pinch of salt
3 T sesame paste
1 T sesame oil
2 T Chili Oil
1 t ground roastes sichuan pepper
Gordon Ramsay’s version
250g smooth peanut butter
5 t sweet chilli sauce
5 T sesame oil
6 T vegetable oil
Ching’s version
2 T groundnut oil
2 small mild red chillies, seeds removed and chopped
2 piece of fresh ginger
1 t Sesame seeds, toasted
1 T peanut butter, smooth
1 T Sesame oil
1 t brown sugar
1 dash of rice wine
June 17, 2008 at 15:40
Die van Gordon viel ook niet bepaald in de smaak bij zus, waar ik (tot chefkok zwager in beeld kwam) recepten aan leverde. Ze vond het ronduit ‘yuk’. En dat is het ook zeker als je gerookte kip van de supermarkt gebruikt. De saus vond ik wel ok. Maar handig dat je ze op een rij hebt gezet, tnx.
June 18, 2008 at 23:35
great pictures, I’m getting hungry now!
June 22, 2008 at 17:39
Delicious! I have got to try this. Looks really easy too. And I agree with the previous comment - don’t call an authentic dish by it’s original, authentic name and then bastardize the recipe. Call it something else! That bothers me so much - Rachael Ray does it all the time.
July 27, 2008 at 1:10
This does sound like a nice cool meal for a warm summer day!
August 5, 2008 at 11:26
You’re absolutely right! I did that the other day, together with some other cold sichuan dishes and we had a very nice meal on a hot and sticky evening. The fun thing is that many people here in the Netherlands are not familiar with sichuanese cuisine. So it’s really special to introduce them to all these new tastes.