Bang Bang Chicken Shreds

Name: Bang Bang Chicken Shreds
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 white-skinned young rooster chicken (about 1000 g); 25 g scallion whites (cut into thick strips); 30 g soy sauce; 25 g vinegar; 25 g sesame paste; 3 g Sichuan peppercorn powder; 1 g MSG; 15 g chili oil; 10 g sesame oil; 10 g sugar

Pound cooked young rooster chicken until tender, tear into coarse shreds, and arrange over scallion whites. Drizzle with a sauce of sesame paste, chili oil, and vinegar for a spicy-numbing, sweet-and-sour flavor.

55 min

Easy

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Ingredients

white-skinned young rooster chicken (about 1000 g) 1

scallion whites (cut into thick strips) 25 g

soy sauce 30 g

vinegar 25 g

sesame paste 25 g

Sichuan peppercorn powder 3 g

MSG 1 g

chili oil 15 g

sesame oil 10 g

sugar 10 g

Instructions

Boiling the Chicken

Slaughter, clean, and gut the young rooster chicken. Cut off the head, neck, and feet, then place it in a pot of boiling soup/water and cook until just done (the meat should be just cooked through). Remove and plunge into cold broth or cold boiled water to chill. Take out and pat dry.

Deboning and Shredding

Remove the bones. Use a small wooden stick (or the back of a knife) to pound the meat loose, then tear it by hand along the grain into thick shreds (cut the chicken skin with a knife). Wash the scallion whites and cut them into thick strips similar to the chicken shreds.

Plating and Seasoning

Arrange the scallion whites on the bottom of a plate, place the chicken shreds on top. Mix soy sauce, sugar, sesame paste, MSG, Sichuan peppercorn powder, chili oil, vinegar, and sesame oil into a sauce, pour it over the dish, toss well, and serve.