Serves 4

INGREDIENTS

3 skinless, boneless chicken breast portions, total weight about 450g/llb
1 garlic clove, crushed
2.5ml/1/2 tsp black peppercorns
1 small onion, halved
1 large cucumber, peeled, seeded and cut into thin strips
salt and ground black pepper

For the sauce
45ml/3 tbsp toasted sesame paste
15ml/l tbsp light soy sauce
15ml/l tbsp wine vinegar
2 spring onions (scallions), finely chopped
2 garlic cloves, crushed
5 x 1cm/2 x 1/2in piece fresh
root ginger, peeled and cut into thin batons
15ml/1 tbsp Sichuan peppercorns, dry-fried and crushed
5ml/1 tsp light brown sugar

For the chilli oil
60ml/4 tbsp groundnut (peanut) oil
5rml/l tsp chilli powder

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Bang Bang Chicken

Place the chicken in a large, heavy pan. Pour in sufficient water just to cover, add the garlic, peppercorns and onion and bring to the boil

over a medium heat. Skim off any foam that rises to the surface, stir in salt and pepper to taste, then cover the pan. Lower the heat and cook

for about 25 minutes, or until the chicken is just tender. Drain, reserving the stock.

Make the sauce by mixing the toasted sesame paste with 45ml/3 tbsp of the chicken stock, saving the rest for soup. Add the soy sauce,

vinegar, spring onions, garlic, ginger and crushed peppercorns to the sesame mixture. Stir in sugar to taste.

Make the chilli oil by gently heating the oil and chilli powder together until foaming. Simmer for 2 minutes, cool, then strain off the

red-coloured oil and discard the sediment.

Spread out the cucumber batons on a platter. Cut the chicken breast portions into pieces of about the same size as the cucumber strips

and arrang them on top. Pour over the sauce, drizzle on the chilli oil and serve.

Variation

Crunchy peanut butter can be used instead of sesame paste, if you like. Mix it with 30ml/2 tbsp sesame oil and proceed in making the sauce.