Guai wei ji si (Bang-bang Chicken) is a traditional Chinese recipe for a classic dish of boiled chicken that's de-boned served on a cucumber base and topped with Sichuan peppercorns and a spiced sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Bang-bang Chicken (Guai wei ji si).
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Guai wei ji si (怪味鸡) is a dish more commonly known in the West as 'Bang-bang Chicken' for a dish of chicken served topped with Sichuan peppercorns and a spicy sauce.
Ingredients:
500g chicken meat (skinless thighs, legs and bone-in breasts)
1 cucumber
1 medium carrot, cut into matchsticks
1 tsp toasted Sichuan pepper
For the Sauce:
2 tbsp tahini (sesame seed paste)
3 tbsp soy sauce
1 tbsp rice wine vinegar (red is best)
1 tbsp sesame seed oil
1 tbsp granulated sugar
2 tbsp hot chillies, minced
1 tbsp spring onions (white part only), shredded
Method:
Bring a large pan of water to a boil (there should be enough water to cover the chicken pieces). Add the chicken and continue boiling for about 20 minutes, or until the chicken has turned white and is cooked through. Remove the chicken from the pot with a slotted spoon and set aside to cool.
Once it can be handled, de-bone the chicken and cut into small strips (these should be as thin as possible). Peel the cucumber then slice into thin rounds (these should be the same thickness as the chicken). If desired, you can salt the chicken at this point, but it's not necessary (if salting, you will need to prepare the cucumbers 30 minutes ahead of time, place in a colander, salt them and allow to drain before wiping dry).
For the sauce, combine the tahini, soy sauce, rice wine vinegar, sesame seed oil, sugar and chillies in a bowl.
To serve, arrange the cucumber pieces on a serving dish then arrange the chicken pieces on top. Scatter over the Sichuan peppercorns then pour over the sauce. Garnish with the carrot matchsticks and the shredded spring onions.
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