Bong-Bong Chicken

Name: Bong-Bong Chicken (棒棒雞)
Yield: Serves 2–3 as a main course, 4–6 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 1½–2 ounces bean threads (glass noodles); ¾ pound very firm seedless cucumbers, or 1½ pounds very firm cucumbers with seeds; 1½ pounds fresh whole chicken breasts, with skin on and bone in, cooked the “no-poach” way; 3–4 tablespoons fresh coriander leaves, coarsely chopped; ½–⅔ cup Chinese sesame sauce of your choice; ½–⅔ cup Spicy Szechwan Peanut Sauce

棒棒雞

Preparation info

Serves
2–3
as a main course .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Bong-bong means “club-club,” a description of the pounding process that gives this cold chicken its special softness. Satisfying and filling, this is Szechwanese fare at its earthy best—simple to prepare, complexly flavored, and gutsily good.

The classic formula calls for sesame sauce and shredded mung bean sheets to accompany the chicken. I find peanut sauce equally tasty and bean threads (glass noodles) easier to handle. Cucumber is a traditional varia