Photo has been used for illustrative purposes.
Gulf Today Report
Bang bang chicken is a Sichuan dish that’s full of big flavours, the earthiness of sesame oil, the rich of chicken fat, the tingle of chilli oil, the sharp kick of Chinese black vinegar and the cooling heat of ginger.
This is great as a salad, warm, at room temperature or cold. It can also be served over rice, noodles or shredded lettuce for a more filling meal.
For the chicken:
2 bone-in, skin-on chicken breasts (225-275g each)
1 tbsp toasted sesame oil
1 tsp salt
½ tsp finely ground black pepper
For the sauce:
¼ cup soy sauce
¼ cup Chinkiang vinegar (Chinese black vinegar) or balsamic vinegar
2 tbsp granulated sugar
2 tbsp chilli crisp or chilli oil
1 tbsp Chinese white sesame paste (optional)
1 tsp toasted sesame oil
1 (2.5cm) piece fresh ginger, peeled and julienned
2 Persian cucumbers
½ cup toasted peanuts, optional
2 spring onions
1 cup coriander leaves and stems
Steamed rice; cooked Asian wheat noodles, soba noodles or bean thread noodles; or shredded lettuce
Position a rack in the middle of the oven and preheat to 230C.
Rub the chicken with the sesame oil, salt and pepper. Gently slide your finger underneath the skin of each breast to loosen it from the meat; this will encourage the skin to crisp as it cooks. Place the chicken on a large, rimmed baking tray, skin side up. Roast for 30 to 35 minutes, or until the skin is browned and crisp and an instant-read thermometer inserted into the thickest part of a breast reads 70C.
While the chicken is roasting, make the sauce and prepare the garnishes. In a small bowl, stir together the soy sauce, vinegar, sugar, chilli crisp or oil, sesame paste, if using, sesame oil and ginger.
To prepare the garnishes, julienne the cucumbers, roughly chop the peanuts, if using, thinly slice the spring onions on a bias and coarsely chop the coriander.
Let the cooked chicken cool for about 10 minutes. Using a rolling pin, gently bang or press down on each chicken piece so the meat breaks and shreds apart a bit. Pull the chicken fully away from the bones, and, if preferred, remove and discard the bones. The chicken should be in chunks and shredded bite-size pieces. Serve the chicken over rice, noodles or shredded lettuce with the cucumbers, peanuts, if using, scallions and coriander sprinkled on top. Scrape any pan drippings into the sauce. Serve it on the side to drizzle generously over each serving.
Originating in Iraq, these hand-shaped potato croquettes are stuffed with beef and herbs.
Ukraine's culture ministry is due this month to submit an application to the United Nations cultural body Unesco to list borscht -- the traditional beetroot and cabbage dish -- as an intangible part of the country's cultural heritage.
From never slicing a steak immediately after it’s cooked, to making sure the pan is hot enough before placing it on, here are handy hacks from experts on cooking a perfectly seared steak.
The “Jalan” actress shared the news along with her beautiful photos from the ceremony on her Instagram account.
Kabara is the brainchild of engineer Hadiza Garbati, who wanted to raise the aspirations of northern Nigerian girls and help them develop skills they might harness to start their own small businesses or enroll at university.
The organisation, which represents 45 million members in 38 European countries, said many low-paid workers are among 35 million of EU citizens who don’t have enough money for a break.