Chinese chicken salad

Ingredients for 2 servings:

• 250 g chicken breasts, raw, skinless and boneless
• ½ cucumber(s), pitted
• 2 spring onions
• 2 tbsp sesame paste (alternatively peanut paste or butter)
• 1 tsp sugar
• 1 ½ tbsp soy sauce
• 1 pinch of pepper (Sichuan pepper), freshly ground
• 1 tsp chili oil
• 1 tbsp oil (sesame oil), dark

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bang Bang Ji (cooking class recipe)

Place the chicken breast in a pot and cook over medium heat with about ½ liter of water for 10-15 minutes. Meanwhile, halve the cucumber and scrape out the core with a teaspoon. Cut the cucumber into thin slices, approximately 10 cm long. Sprinkle the slices with salt and let them stand for about 10 minutes. Pat dry with kitchen paper. Remove the chicken from the pot, pat dry, and then pound with a rolling pin or meat tenderizer until the fibers loosen. Then tear into long pieces. Arrange the cucumber slices on a round serving plate in a radial pattern from the center, so that the slices slightly overlap. Place the chicken in the center. Wash the spring onions and slice them into thin rings, then arrange them around the chicken on top of the cucumbers. Mix the sesame paste with the sugar, soy sauce, Sichuan peppercorns, and both types of oil. Stir in 2-4 tablespoons of water until the sauce has the consistency of mayonnaise. Pour the sauce over the chicken and stir in just before serving.