Beaten Chicken Ban Ban Ji Recipes

BEATEN CHICKEN (BAN BAN JI)

Steps:

• Poach the chicken breasts very gently, for about 20 minutes total.
• Leave them in the water to cool down. Shred them into matchstick.
• sized pieces of chicken (you can decide whether it's big kitchen.
• matches or little, book matches).
• Mix all the other ingredients in a kitchen blender or food processor.
• until well-blended. (This recipe, very minimally adapted from the.
• book noted below, is a double recipe. My blender, all 650 watts of.
• brute horsepower, had trouble moving the entire quantity once the.
• lower part was well- blended -- it would have been better to have.
• made this in two regular- sized batches, rather than one double-sized.
• batch.).
• Serve the room-temperature sauce over the room-temperature chicken.
• (Obviously, can be prepared well ahead of time. Don't shred the.
• chicken until at most a few hours before the meal, however, because.
• it will dry out.) Suggestion: spoon half the sauce over the chicken.
• just before it's served; reserve the other half for people who want.
• extra "zip" in their dish. Garnishes optional.
• Caution: direct from the cookbook, this produces a fairly spicy sauce.
• to put on the chicken. But for people who REALLY want a hot dish,.
• you can add an almost arbitrary amount of red oil (pepper oil) to the.
• dish, maybe just cutting back on the sesame oil or the soy sauce if.
• you do so. I've had this dish so hot that my lips went numb -- best.
• "bung-bung" (as it's usually spelled) chicken in the world!

CHILLED RAMEN WITH CHICKEN AND BANBANJI SAUCE

Steps:

• To cook the chicken, begin by seasoning both sides of the breast and thigh with salt and pepper. Pour the oil into a pot (the pot should be just large enough for the chicken to lie flat on the bottom without a lot of extra room) and set it over high heat. When the oil just begins to smoke, add the chicken skin side down. Cook the chicken until the skin turns golden brown and the meat is halfway cooked through, about 6 minutes. Turn the chicken over in the pan and drain the excess oil. Add the sake and cover the pan with a tight-fitting lid. Reduce the heat to low and let the chicken cook for another 5 minutes, then turn off the heat and let it sit in the pot for a few minutes to finish cooking. Transfer the chicken to a plate and refrigerate until cool.
• While the chicken is cooling, make the banbanji sauce. In a bowl, combine all the ingredients; mix well. Set aside.
• To assemble the dish, soak the scallion slices in cold water for 10 minutes, then drain well. Once the chicken has cooled, slice it into 1/4-inch-thick pieces.
• Place a large pot of water over high heat and bring to a boil. Cook the noodles, following package instructions. Drain and rinse well under cold running water.
• Divide the noodles among 4 bowls. Top each bowl of noodles with one-quarter of the chicken and cucumber, then drizzle 3 tablespoons of the Chukka-Soba Dressing over each bowl followed by 1 1/2 tablespoons of the banbanji sauce. Garnish with the scallions.

BANG BANG JI (BANG BANG CHICKEN)

Steps:

• Slice the green onions lengthwise and into 2-inch pieces, using both the green and white parts. Slice the cucumbers into thin 2-inch sticks. Peel the carrot and cut into thin matchstick strips.
• Heat peanut butter in a bowl over boiling water for 5 minutes and remove from heat. Mix in chili sauce, sugar, soy sauce, sesame oil, vegetable oil, Shaoxing wine, and ginger.
• Poach the chicken for 10-15 minutes in the chicken broth until cooked through. Drain, dry, and shred into bite-size pieces. Mix in the peanut sauce until totally covered and then plate on top of the vegetables.