The name ‘bang-bang’ comes from the Mandarin word for ‘stick’, which is bung. The chicken meat is beaten with a stick to tenderise it, so it shreds easily you could use a rolling pin to flatten the cooked chicken and then use your fingers to tear it into shreds.
- 100g (4oz) vermicelli mung bean noodles (or rice noodles), pre-soaked in hot water for 5-6 minutes and drained (optional)
- 250g (9oz) poached chicken breast, shredded
- ½ cucumber, cut in half lengthways, de-seeded and sliced into long, thin julienne strips
- 40g (1½ oz) radish, sliced
- 40g (1½ oz) carrot, peeled and sliced into long, thin julienne strips
For the dressing
- 2 tablespoons groundnut oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons sesame paste (or tahini blended with 1 teaspoon toasted sesame oil)
- 1 tablespoon crunchy peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon freshly grated root ginger
- 2 tablespoons Chinese black rice vinegar (or balsamic vinegar)
- ½ teaspoon dried chilli flakes
- ½ teaspoon ground Sichuan peppercorns
For the garnish
- 1 medium fresh red chilli, de-seeded and finely chopped
- 1 large spring onion, finely sliced lengthways
- toasted back & white sesame seeds
- Arrange the noodles, if using, on a plate
- Layer the chicken, cucumber, radish and carrot on top, then chill.
- Before serving, put all the ingredients for the dressing into a blender and whizz to combine.
- Drizzle the dressing over the dish, then sprinkle with the fresh chilli, spring onion and toasted sesame seeds. Serve immediately.
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