Recipe - Bang Bang Chicken (Szechuan Chicken Salad)

275 g Boneless, skinless chicken
breast
1 Lettuce heart

SAUCE
1 tablespoon Sesame paste (tahini) or
Subst 1 Tbsp creamy peanut
butter mixed with:
1 teaspoon Sesame seed oil
1 tablespoon Light soy sauce
1 tablespoon Vinegar
2 teaspoon Chilli sauce
1 teaspoon Sugar

(Recipe from: Taste of the Orient, Ed. Jeni Wright)

Put the chicken in a saucepan and cover with cold water. Bring to the boil,
then reduce the heat and simmer gently for 10 mins. Remove chicken from the
pan, reserving the liquid. Beat the chicken with a rolling pin until soft,
then pull the meat into shreds with your hands. Leave to cool.

Cut the lettuce leaves into shreds and place on a serving dish. Arrange the
chicken shreds on top.

Mix the sauce ingredients with a few tablespoons of the reserved cooking
liquid.* Pour evenly over the chicken. Toss the ingedients just before
serving, or at the table.

* I would let the chicken stock continue to simmer and reduce, then use the
concentrated stock.

Posted to EATL Digest 10 Sep 96

From: Serene Ong sereneo@INFO.BISHKEK.SU

Date: Wed, 11 Sep 1996 16:11:39 +0700