Recipe of Any-night-of-the-week Bang Bang Chicken Sauce with Tender Steamed Chicken

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The ingredients needed to make Bang Bang Chicken Sauce with Tender Steamed Chicken:

1. Take For the bang bang chicken sauce:
2. Prepare 1 tbsp - 15 ml A. Sugar
3. Make ready 2 tsp - 10 ml A. Soy sauce
4. Take 1 1/2 tbsp - 22 1/2 ml A. Zhi ma jiang (or regular sesame paste)
5. Get 1 tsp - 5 ml A. Sesame oil
6. Prepare 1 tbsp - 15 ml A. Rice vinegar
7. Take 2 tbsp - 30 ml A. Chicken soup stock (or water with soup stock granules or paste concentrate added - see Step 2)
8. Prepare 1 A. Grated garlic
9. Prepare 1 A. Toasted sesame seeds
10. Make ready 1 dash A. Ra-yu (optional, if you like it spicy)
11. Take I used a 20 cm diameter Staub pot for the steamed chicken.
12. Prepare 1 thigh Chicken thigh
13. Prepare 1/2 tsp - 2 1/2 ml Salt
14. Take 40 ml B. Water
15. Make ready 20 ml B. Sake
16. Get 1 stalk worth The white part of a Japanese leek
17. Prepare 1 Ginger (sliced)

When steam comes out of the steamer, place the steamer rack with the chicken on top, and cover the steamer. Drizzled with the tastiest spicy almond sauce, this bang bang chicken is juicy, crispy and gluten Anyways, this recipe is NOT for the authentic bang bang chicken you find in Chinese restaurants Serve extra sauce on the side. I like to also serve some extra green vegetables such as steamed. The original Bang Bang Chicken featuring tender poached chicken and crunchy cucumber with a spicy nutty sesame chili sauce.

Steps to make Bang Bang Chicken Sauce with Tender Steamed Chicken:

1. Make the bang bang chicken sauce: Mix the A. ingredients together well, and chill in the refrigerator. It will thicken when it's chilled and become more tasty.
2. If you steam your chicken in a Staub cocotte, use the cooking liquid from the chicken in the sauce recipe instead of the chicken soup stock.
3. Arrange steamed or boiled chicken thigh, breast meat or tenders on a plate with vegetables of your choice, and serve with the bang bang chicken sauce.
4. From here on I'll describe how to make very tender and juicy steamed chicken easily.
5. First, as an alternative to the method described below, take a look atfor "Really Tender Boiled Chicken with 2 Sauces". I can't recommend it highly enough.
6. I've cooked countless chicken thighs and breasts with this recipe. It's easy, and cooked just enough that it's cooked through and still really tender.
7. The other method uses a Staub pot to make tender and juicy steamed chicken. If you have a Staub, please give it a try.
8. Take a boneless chicken thigh out of the refrigerator 1 hour before you will cook it. Prepare it by removing any sinew, etc. Rub salt into both sides, and leave it out at room temperature.
9. Put the B. ingredients and the prepared chicken thigh in a Staub pot. Put the C. ingredients on top of the chicken, and set the heat to medium.
10. When the water in the pot is bubbling, put the lid on and count to 30 (seconds).
11. Turn the heat down to the lowest setting possible on your hob. Set a timer to 4 minutes.
12. After 4 minutes, take the lid off with your right hand (if you are right-handed), and flip the chicken thigh over while holding onto the lid. Replace the lid immediately.
13. After the lid is back on, set the timer to 5 minutes.
14. After 5 minutes, turn the heat off. With the lid still on, leave the pot for at least 40 minutes. The chicken continues to cook in residual heat and absorb flavor.
15. If you're making the bang bang chicken sauce… in Step 14, just before you turn the heat off, quickly remove 2 tablespoons of the cooking liquid to use in the sauce.
16. Tender and juicy steamed chicken is done. Slice as you like and serve in your favorite dishes. It's delicious eaten plain too.
17. To cook 2 chicken thighs I use a 22 cm Cocotte Ronde. For 2 thighs, cook for 6 minutes in Step 11 and 6 minutes in Step 13.
18. If you aren't serving the chicken right away, refrigerate it pot and all, or transfer the contents of the pot including the soup to a tightly sealing storage container. Immerse the chicken in the liquid so it doesn't dry out.
19. In either case, when the soup is chilled it will gellify. If you heat it up before eating in the microwave, the gellified soup will turn liquid again.
20. If you kept the chicken in the pot, the gellified soup will turn liquid again when you heat it up a bit.
21. Attention: The chicken is cooked using the minimum heat needed to cook it through while still retaining its tenderness, so be sure not to overcook it in Steps 19 and 20.
22. Attention: When I specify "medium heat" in all the steps, I don't mean the middle setting of the hob; I mean "medium heat" in relation to the size of the pot you're using.
23. On my cooktop, using a 22 cm diameter Staub Cocotte Ronde, I set the heat on the hob to a bit to the right of center.

I like to also serve some extra green vegetables such as steamed. The original Bang Bang Chicken featuring tender poached chicken and crunchy cucumber with a spicy nutty sesame chili sauce. Although the heirloom chickens used to make the original Bàng Bàng Jī were likely very tough, the broiler chickens of today require no tenderizing. Bang bang chicken is named for the handheld wooden club or cudgel that is pounded on cooked—mostly steamed—chicken meat (it's alternately transliterated to English as "bon bon chicken"). This process, which can last minutes, bruises the thigh and breast meat, transforming it.

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