Some things just taste better the second day.
The flavours have time to develop, the seasoning and spices are getting well acquainted and the moisture is dispersing itself evenly throughout.
The traditional Sunday roast chicken leftovers is no exception having had time for the wonderful flavors to permeate the flesh and soak up all its goodness.
I like my chicken organic and free range, nice and plumb and fresh from the farm or farmers market. Dealing with battery hens is so last century and shouldn’t be contemplated by anyone… nuff said.
This dish has its roots firmly planted in the Sechuan province in China where they are renowned for their love affair with chilli.
So the sauce that accompanies this dish is a spicy yet sweet and salty nut based dressing that literally makes the ingredients leap off the plate into immortailty.
And why is it called Bang Bang? Traditionally the chicken was pounded on to make it tender, and the sound of the pounding gives the dish its fabulous sounding name. If you’re happy that your chicken is tender free ranged and organic, pounding of any nature is unnecesary.
Now that you have your hands on the leftover delicious chicken- no pounding required- this easy to follow episode of ‘The 10min Foodie’ will show you how to turn shredded leftover meat into a sensationally succulent salad in under 10 minutes!
Bang Bang Chicken Dressing
Into a large bowl mix the following ingredients and then whisk until a smooth sauce is acheived.
2 Tablespoons peanut oil
1-2 teaspoons of sambal olek (or chilli paste) to taste
3 Tablespoons natural peanut butter
2 Tablespoons dark soysauce
2 Tablespoons black Chinese vinegar (or balsamc vinegar)
2 Tablespoons caster sugar
2-4 Tablespoons cold water