Bon bon chicken
Bon bon chicken (also known as Bang bang chicken) is a popular dish in Chinese cuisine. Originating from the Sichuan province, it is known for its distinctive flavor profile that combines spicy, sweet, and sour elements.
History[edit | edit source]
The dish's name, "Bon bon", is derived from the Mandarin word bàngbàng, which refers to the wooden stick used to tenderize the chicken. The dish has a long history in Sichuan cuisine, and it is often served cold, making it a popular choice for summer meals.
Preparation[edit | edit source]
The preparation of Bon bon chicken involves poaching chicken pieces, usually breast or thigh, until they are fully cooked. The chicken is then cooled and shredded into thin strips. A wooden stick or mallet is used to pound the chicken, which helps to tenderize the meat and allow it to absorb more flavor.
The sauce for Bon bon chicken is made from a mixture of soy sauce, sesame paste, rice vinegar, and sugar, along with Sichuan pepper and other spices. This is then poured over the shredded chicken. The dish is typically garnished with scallions and sesame seeds before serving.
Variations[edit | edit source]
There are many variations of Bon bon chicken, both within China and in Chinese restaurants around the world. Some versions may include additional ingredients such as peanuts, cucumbers, or chili oil. The level of spiciness can also vary, with some versions being quite mild and others extremely hot.
Cultural Significance[edit | edit source]
Bon bon chicken is not just a dish, but also a part of the cultural heritage of Sichuan province. It represents the culinary tradition of the region, known for its bold flavors and use of a variety of spices.
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Contributors: Prab R. Tumpati, MD
