Bang Bang Chicken

Elena Duggan/Khanh Ong

Ingredients:

2 cups of water
1 thumb sized piece of ginger
2 spring onions
1 brown onion
2 small chicken breast or 1 large one about 350g
1⁄2 a seedless cucumber
2 tbsp light soy
1 tbsp chinese dark vinegar
2 tbsp caster sugar
2 tbsp sesame oil
1 ½ tbsp chili oil
3 tbsp toasted sesame seeds
2 tsp ground Sichuan peppercorn
1⁄2 tsp salt

Method:

Place in a small pot on high heat the water, ginger sliced, spring onion stalks, brown onion quartered and bring to the boil.
Add the chicken breast in and once it comes to the boil again cover with a lid and turn to the lowest heat to poach gently for 11-14 minutes.
Remove and place chicken into an ice bath.
Julienne the cucumber and place in a serving bowl in a thin layer
Mix remaining ingredients, spring onion tops finely sliced and 1⁄2 a cup of the poaching liquid in a bowl and set aside.
Shred the chicken and pound with a rolling pin so its flat thin pieces, place over the cucumber.
Pour sauce over chicken.
Serve

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