Bang bang chicken is a traditional Chinese street food named after the sound made as the chicken is pounded. Here it is transformed into a delicious summery salad by adding a flavourful zesty dressing and some fresh crisp vegetables.
Bang Bang Chicken Salad
- 500 grams Organic Chicken Breasts
- 1 litre Chicken Bone Broth , or chicken stock
- 2 tsp Himalayan or Sea Salt
- 1 tbsp Sesame Seeds
- 1 Iceberg Lettuce , thinly sliced
- 2 Lebanese Cucumbers , thinly sliced
- 1/4 cup Coriander Leaves
- 3 Shallots , thinly sliced
- 2 tbsp Tamari or Shoyu
- 3 tbsp Hulled Tahini
- 2 tbsp Brown Rice Vinegar
- 2 tsp Toasted Sesame Oil
- 2 tsp Coconut Sugar
- 1/2 tsp Chilli Flakes
- 1/4 tsp Himalayan or Sea Salt
- 2 tbsp Chicken Broth , leftover from poaching the chicken
- Bring the chicken broth or stock to a boil. Stir in the salt and add the chicken breasts. Simmer for 20 minutes.
- Remove the chicken from the liquid and set aside. Reserve 2 tablespoons of the broth for the dressing and set aside the rest of the broth for another use.
- While the chicken is cooking make the dressing by placing all the ingredients in a glass jar and shaking until well combined. If the dressing is too thick thin it with a little more chicken broth or warm water.
- Toast the sesame seeds in a dry frypan until fragrant and lightly browned.
- Once the chicken breasts have cooled a little use a rolling pin to pound the chicken and then shred it into small pieces with your fingers.
- Place the lettuce and cucumber onto a serving platter or into individual bowls and top with the chicken. Drizzle over the dressing and scatter with shallots, coriander leaves and sesame seeds.
- Use shredded green cabbage instead of lettuce in the salad.
- Add julienned carrots, finely sliced raw snow peas or a handful of bean sprouts.
- Add 1 tsp finely ground sichuan pepper to the dressing.
- If you don't have rice vinegar apple cider vinegar works very well in the dressing.