For the person looking for "Bang Bang" chicken, they might
mean "Bon Bon Chicken" (so named because you used to have to
pound the chicken to shred it).
Bon Bon Chicken
14oz boneless, skinless chicken breasts salt 1 scallion
1/8-inch fresh ginger 1 stalk celery 1 1/2 oz fresh
coriander (leaves and stalks)
For the sauce: 1-inch cube fresh ginger, peeled and finely
grated 1 garlic clove, crushed 2 tbs sesame paste 1 tbs
sesame oil 1 tsp sugar 2 1/2 tsp chili oil 4 tsp soy sauce
2/2 tsp roasted and ground Szechuan peppercorns
To make the sauce: Combine ginger, garlic, sesame paste,
sesame oil, sugar, chili oil, soy sauce and peppercorns. Mix
well and set aside. To cook the chicken: Cut the chicken
into 1/2-inch strips. Put the strips into a frying pan and
add just enough water to cover by 1/4-inch. Add a pinch of
salt and put in the scallion and slice of ginger. Bring to
boil, turn down the heat to low and simmer, turning the
pieces over until the meat is white all the way through.
Remove the chicken with a slotted spoon and rinse (save the
poaching liquid). Using both hands, pull the chicken into
long shreds. Cut the celery into very fine dice. Cut the
coriander stalks crosswise into fine pieces. Chop the
coriander leaves, cover with plastic wrap and set aside. Add
3 tbs of the poaching liquid to the sesame sauce and stir to
mix. To serve: combine the chicken, celery diced coriander
stalks and sesame sauce and mix well. Put the mixture into a
serving dish and sprinkle the chopped coriander leaves over
the top. >From "Madhur Jaffrey's Far Eastern Cookery"
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