Bang-Bang Chicken x

4 cups water 2 chicken quarters 1 cucumber, cut into short thin sticks Sauce
2 Tbs light soy sauce
1 tsp sugar
1 Tbs finely chopped scallions, plus extra to garnish
1 tsp red chili oil
1/4 tsp pepper
1 tsp white sesame seeds, plus extra to garnish
2 Tbs peanut butter, creamed with a little sesame oil

1Bring the water to a rolling boil in a large pan, Add the chicken pieces, then reduce the heat and cook, covered, 30-35 minutes. 2Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour, to cool it ready for shredding. 3Remove the chicken pieces and drain, then dry on paper towels. Take the meat off of bones. 4Pound the chicken pieces with a rolling pin on a flat surface, then tear the meat into shreds with 2 forks.
Mix the chicken with the cucumber and arrange on a serving dish. 5To serve,
Mix all the sauce ingredients together until thoroughly combined and pour over the chicken and cucumber on the serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce and serve.


Servings: 4 : 82.00 (31%) 25.45 % 3.00g 5% Saturated Fat 5% 2.00g 1% Sugar 2.00g 13.00g 26%

Cooking Tips Take the time to tear the chicken meat into similar-size shreds, to make an elegant-looking dish. You can do this quite efficiently with 2 forks, although Chinese cooks do it with their fingers.