
Ching He-Huang
from
Ching's Kitchen
Traditionally bashed with a heavy mallet to make it easier to shred the chicken, Ching-He Huang's popular street snack is named after the 'bang' sound as the mallet hits the board!
Traditionally bashed with a heavy mallet to make it easier to shred the chicken, Ching-He Huang's popular street snack is named after the 'bang' sound as the mallet hits the board!
Bang bang chicken salad
Method
2. Heat the groundnut oil in a wok over a high heat and add the chopped chillies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan. Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
3. In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the spring onions and carrots and divide the salad between four plates.
4. Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.
Comments
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monza1 | Posted 29-Apr-08
made this dish lovely mmmmmmmmmmmmmm sure is bang bang
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
1 large Chicken breast, 250g, boneless, skin removed1 handful Spring onions, chopped
For the vegetables
2 tbsp groundnut oil2 small mild red chillies, seeds removed and chopped
2 piece of fresh ginger
1 tsp Sesame seeds, toasted
1 tbsp peanut butter, smooth
1 tbsp Sesame oil
1 tsp brown sugar
1 dash of rice wine
For the salad
50g bean sprouts3 Spring onions, shredded
50g Carrots, finely grated
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