Bàng Bàng Jī - 棒棒鸡 - spicy cold chicken

Bàng Bàng Jī- 棒棒鸡
spicy cold chicken

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Ingredients:
1 chicken breast (225-240 g), else chicken thigh
5 cm jahe/ginger
2 spring onion
water
1/2 cucumber
1 tbsp sesame seeds, toasted

ingredients sauce:
2 tbsp light soy sauce
1 tbsp black rice vinegar
2 tbsp chili oil
1/2 tsp sesame oil
1/2 tsp Sichuan pepper
1/4 tsp palm sugar
1/8 tsp salt

Preparation:
Cut the jahe into thin slices. Cut off the green of the spring onion and finely chop it and set aside.
Place the chicken in a pan with the jahe and white of the spring onion and add enough water to just cover the chicken. Then bring it to a boil and cook over low heat and covered for 8 minutes. Turn off the heat and let it stand for another 3 minutes. Then place the chicken in ice water and let it cool. Then pat it dry and pull/shred the meat.
Mix the ingredients for the sauce well. Cut the cucumber julienne and put it on a plate. Place the chicken on top and spoon the sauce over it. Garnish with spring onion and sesame seeds. Serve.