Monday, June 8, 2015

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad


True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we? Read More


from Serious Eats http://ift.tt/1dqy4jz via bottle pourers

No comments:

Post a Comment