I have no idea why, but when people think of bang bang chicken they seem to think of a fried dish. But I know bang bang as chicken that is very gently poached, then pounded to get out all your frustrations. This dish was an instant favourite after a break-up a few years back. I was angry and I wanted to smash and scream and just be an absolute handful. Anyway, back to the food. The freshness and crunch from the cucumber perfectly balances out the hot, salty, numbing umami flavour of the Sichuan sauce. Don’t worry, it’s hot but not “I can’t taste anything” hot.
Serves 2
ginger 5-7cm piece, sliced
spring onions 2, whites trimmed, green parts reserved for the Sichuan sauce (see below)
onion 1, quartered
chicken breasts 2 small skinless or 1 large one (about 350g in total)
cucumber ½, deseeded and finely sliced into batons
