Beaten Chicken Ban Ban Ji Recipes

Steps:

• Poach the chicken breasts very gently, for about 20 minutes total.
• Leave them in the water to cool down. Shred them into matchstick.
• sized pieces of chicken (you can decide whether it's big kitchen.
• matches or little, book matches).
• Mix all the other ingredients in a kitchen blender or food processor.
• until well-blended. (This recipe, very minimally adapted from the.
• book noted below, is a double recipe. My blender, all 650 watts of.
• brute horsepower, had trouble moving the entire quantity once the.
• lower part was well- blended -- it would have been better to have.
• made this in two regular- sized batches, rather than one double-sized.
• batch.).
• Serve the room-temperature sauce over the room-temperature chicken.
• (Obviously, can be prepared well ahead of time. Don't shred the.
• chicken until at most a few hours before the meal, however, because.
• it will dry out.) Suggestion: spoon half the sauce over the chicken.
• just before it's served; reserve the other half for people who want.
• extra "zip" in their dish. Garnishes optional.
• Caution: direct from the cookbook, this produces a fairly spicy sauce.
• to put on the chicken. But for people who REALLY want a hot dish,.
• you can add an almost arbitrary amount of red oil (pepper oil) to the.
• dish, maybe just cutting back on the sesame oil or the soy sauce if.
• you do so. I've had this dish so hot that my lips went numb -- best.
• "bung-bung" (as it's usually spelled) chicken in the world!

Steps:

• Bring the water or stock to the boil in a large saucepan over a high flame. Add the chicken and return the liquid to a boil, skimming the surface as necessary.
• Crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes.
• Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked.
• When the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. Do not discard the skin. (The bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.).
• Cut the fresh chile in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices and then slivers similar to the chile. Cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside.
• Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chile and ginger, along with the dried chiles and Sichuan pepper (if using), and stir-fry until fragrant, taking care that the seasonings do not take color or burn.
• Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar, Sichuan pepper oil (if using), and salt to taste.
• Add up to a cup of the chicken poaching liquid (if the chicken is very juicy, no additional liquid will be necessary), bring to a boil, and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.
• Add the potato flour mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.

Steps:

• Place chicken in a saucepan.
• Pour oil, soy sauce, and wine over chicken; bring to a boil.
• Reduce heat; cover and simmer until chicken is tender, approximately 40 minutes.

Steps:

• Slice the green onions lengthwise and into 2-inch pieces, using both the green and white parts. Slice the cucumbers into thin 2-inch sticks. Peel the carrot and cut into thin matchstick strips.
• Heat peanut butter in a bowl over boiling water for 5 minutes and remove from heat. Mix in chili sauce, sugar, soy sauce, sesame oil, vegetable oil, Shaoxing wine, and ginger.
• Poach the chicken for 10-15 minutes in the chicken broth until cooked through. Drain, dry, and shred into bite-size pieces. Mix in the peanut sauce until totally covered and then plate on top of the vegetables.