Chinese Bang Bang Chicken (棒棒鸡)

2 cups water

1.5 lbs (700 g) boneless skinless chicken breasts (or thighs)

1 teaspoon salt

4 green onions , separated

3 slices ginger

2 scallion (plus 2 tablespoons finely chopped scallions)

1 clove, garlic, skin off, smashed with a knife

½ seedless cucumber julienned

subheading: Sauce:

½ cup chicken stock (i.e., the cooking water from the chicken)

4 tablespoons light soy sauce (or soy sauce)

2 tablespoons Chinese sesame paste (or unsweetened natural peanut butter)

2 tablespoons homemade chili oil (or more) (*Footnote 1)

1.5 tablespoons Chinkiang vinegar (or 2 tablespoons rice vinegar)

4 teaspoons sugar

2 cloves garlic , grated

2 teaspoons ginger , grated

1 teaspoon ground Sichuan peppercorns

Note: Ingredients may have been altered from the original.

Directions at omnivorescookbook.com

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