Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, szechuan bang bang chicken (steamed chicken). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Very healthy and a technique that I'm glad I know now! Bang-Bang Chicken(棒棒鸡), the famous Szechuan-style shredded chicken salad dish, is one of my favorite chicken recipes to cook in the summer. I steamed the eggplant, but maybe I'll try another method of cooking it or even tofu or Chinese bean curd as you suggested.
Szechuan Bang Bang Chicken (Steamed Chicken) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Szechuan Bang Bang Chicken (Steamed Chicken) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have szechuan bang bang chicken (steamed chicken) using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Szechuan Bang Bang Chicken (Steamed Chicken):
- Take 4 Chicken tenders
- Take 2 tbsp Sake
- Make ready 1/2 tsp Salt
- Take 2 Cucumber
- Get 1 Tomato
- Take 1/2 tsp Grated ginger
- Get 2 tbsp each Sugar, white sesame paste, and vinegar
- Get 3 tbsp Soy sauce
- Take 1 tbsp each Ra-yu and sesame oil
It is also spelled as Szechuan or Szechwan in different regions of the world. I added veggies and chicken, and the sauce is sweet and savory with a little heat 🌶 (just the way I like it!). I used dried sambal oelek, which is one of Fresh shiitake mushrooms give this dish a woodsy flavor, along with freshly grated ginger are perfect in this Spicy Szechuan Chicken and Eggplant dish! A traditional Szechuan dish, made by pounding cooked chicken with a rolling pin.
Instructions to make Szechuan Bang Bang Chicken (Steamed Chicken):
- Add the sake, salt, and 3 cups of water to a small sauce pan and bring to a boil. Add the chicken, and when it comes to a boil again, reduce to low heat for 3 minutes.
- Remove the chicken and quickly rinse in cold water. Once it cools to the touch, tear it into thin strips. (Remove any tough bits.)
- Thinly slice the tomato. Thinly slice the cucumber diagonally, then cut them into thin strips.
- Make the sauce. After thoroughly mixing all the ingredients listed from the ginger up to the soy sauce, add the ra-yu and sesame oil and lightly mix.
- Arrange the tomatos, cucumbers, and chicken on a plate, and top with the sauce before serving.
The chicken is then hand-shredded and drizzled with a rich and spicy sauce. When I saw "Bang Bang Chicken" on the menu for the first time at a Szechuan restaurant a while ago, I knew I had to have it. I've never had authentic Szechuan bang bang chicken before. This popular Chinese street food, gets its name from a heavy baton that is used to pound the chicken. Remove chicken from the pan, reserving the liquid.
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