Serves 2 as a starter or a side dish
This dish originates from China and is called Bang Bang chicken because traditionally the cooked chicken breast was banged with a lump of wood to break it up (honestly). It’s a cold dish so if you make a bigger batch it is great as part of a buffet.
For the dressing…
2 tablespoons groundnut oil
2 red chillies, deseeded and finely chopped
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds
A splash of toasted sesame oil
3 tablespoons crunchy peanut butter
2 tsp light brown sugar
1 tsp dry sherry
400ml tin coconut milk
Heat the oil in a wok, add the chillies and stir. Add the ginger and stir. Add the sesame seeds and stir. Add the sesame oil and stir. Add the peanut butter and sugar and stir. Add the sherry and stir fry for approx 1 minute. Add enough coconut milk to give a loose dropping consistency, i.e. it should drop easily off a spoon without being too runny, a bit like thin ketchup. Turn off the heat and allow the dressing to cool in the wok.
For the finished dish…
2 handfuls of shredded iceberg lettuce
1 cooked chicken breast, shredded
Arrange the lettuce on a serving plate and place the chicken on top. Spoon the dressing over the chicken.