The name ‘bang-bang’ comes from the Mandarin word for ‘stick’, which is bung. The chicken meat is beaten with a stick to help 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 (1½oz)||radish, sliced|
|40g (1½oz)||carrot, peeled and sliced into long, thin julienne strips|
|For the dressing:|
|2 tbsp||groundnut oil|
|1 tbsp||toasted sesame oil|
|2 tbsp||sesame paste (or tahini blended with 1 teaspoon toasted sesame oil)|
|1 tbsp||crunchy peanut butter|
|1 tbsp||light soy sauce|
|1 tbsp||freshly grated root ginger|
|2 tbsp||Chinese black rice vinegar (or balsamic vinegar)|
|½ tsp||dried chilli flakes|
|½ tsp||ground Sichuan peppercorns|
|For the garnish:|
|1||medium fresh red chilli, de-seeded and finely chopped|
|1||large spring onion, finely sliced lengthways toasted black and white sesame seeds|
You will need a blender.
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.