Sichuan Bang Bang Chicken
- 2 cups chicken bone broth
- 4 cloves garlic
- ½ shallot
- 1 slice ginger
- 2 chicken breast fillets
- ½ teaspoon Sichuan peppercorns
- ½ teaspoon sugar
- 1 tablespoon sesame paste
- ½ teaspoon soy sauce
- 1 teaspoon black vinegar
- 1 tablespoon chili oil, including the bits of chili, plus more to garnish
- shredded lettuce
- toasted sesame seeds
- sliced scallions
- Heat the chicken bone broth, two cloves garlic, shallot and ginger. Add salt, the amount depending on how salty the broth is.
- Bring to a simmer and drop in the chicken breast fillets. Poach the chicken for ten minutes then remove from the broth. Cool the chicken.
- Make the sauce. With a mortar and pestle, pound the Sichuan peppercorns until powdery.
- Peel the remaining two cloves of garlic and add to the Sichuan peppercorns. Sprinkle in the sugar. Pound until pasty.
- Add the sesame paste slowly with constant stirring.
- Add the soy sauce, black vinegar and chili oil with the bits of chili. Stir until smooth. Taste and make the necessary adjustments in accordance with your taste.
- Pull the chicken breasts apart into rather chunky shreds. Toss with the prepared sauce.
- Line a plate with shredded lettuce. Arrange the chicken on top. Sprinkle with toasted sesame seeds and sliced scallions. Drizzle with more chili oil and serve the Sichuan bang bang chicken.
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