It is already hot here. It reached 30°C today, so we are prematurely thinking of salads.
We were experiencing our usual dilemma of what to have for dinner last night so I decided to go through a little pile of recipes Maus has accumulated. I settled on this recipe by Margaret Johnson. Margaret regularly publishes recipes in The West Australian. This one appeared on 25 March 2014.
Our neighbour gives us his old newspapers so we can use them as mulch. On a regular basis, Maus goes through the papers, before they get to be mulch, and takes out the cross word page. As luck would have it, the recipes are published on the same page.
As Margaret mentions, there are many versions of Bang Bang chicken. I don’t know that this one is particularly authentic but it sure tasted good.
The quantity I made was enough for Maus and me for dinner and for one lunch today. I adapted the original recipe by quartering the chicken and halving the dressing. The salad quantities were kept the same. Clearly, it depends on whether you like a bit of salad with your chicken, or a bit of chicken with your salad. We belong to the latter camp. Because we had, proportionally, a lot of salad, I felt like the salad needed something sprinkled on it. This was easily remedied by a sprinkling of rice wine vinegar.
Enough for two with leftovers.
- 1 skinless, boneless chicken breast
- half a cup of sliced spring onions (I used the green bits)
- 2 slices of fresh ginger
- ½ cup peanut paste
- 2 tsp sesame oil
- 1 tbs* sweet chilli sauce
- 2 tsp rice wine vinegar
- 1 tsp grated ginger
- about ¼ cup of water
*This is a 20 mil tablespoon.
- 2 carrots
- 1 Lebanese cucumber
- 3 spring onions
- large handful of bean sprouts
- toasted sesame seeds for sprinkling on top
- Slice chicken breast in half, length ways.
- Place chicken breast in a pan, along with the half cup of spring onions and the ginger slices.
- Add enough water to cover the chicken and slowly bring to the simmer.
- Simmer until cooked to your liking, then turn off the heat and allow the chicken to steep.
- Place all the ingredients into a microwave proof bowl.
- Microwave for a minute or two.
- Stir to combine.
- Toast sesame seeds. The easiest way to do this is to put the sesame seeds in a dry pan and heat, stirring all the while, until golden.
- Julienne the carrots and the cucumber.
- Diagonally slice the spring onions.
- Put the bean sprouts, carrots, cucumber and spring onions into a bowl. Mix to combine.
- Pile the salad onto your plates.
- Remove the chicken from the broth and cut it into long strips.
- Arrange the chicken over the salad.
- Spoon the sauce over the chicken.
- Sprinkle the toasted sesame seeds over the top.
- Decorate with a sprig of coriander.