BANG BANG CHICKEN ON GLASS NOODLES

Are you one of those who can't resist the pull of their noses towards the rotisserie chicken counter? Do you always succumb to the olfactory enticement of these chickens tauntingly revolving in the fiery spit while oozing out glistening juices and defeating all your efforts to resist? Do you unknowingly extend your arm and, without realizing, find that you are already holding a warm packet of glorious, fragrant roast chicken? 

You are not alone. I've lost count of how many I've eaten in my lifetime. Actually, I've lost count of how many I've eaten last month. I am not the only one with this affliction in my household. Even if I succeed to evade the chicken counter when at the supermarket, some other family member/members would approach me with beaming smiles, arms already laden with the much coveted chicken they had to queue up for. When the chicken is served, it is eaten with equal gusto EACH time. I serve it chopped, save for the breast, because we usually can't finish the whole lot in one meal. I am one who hates waste, so I really try to find inventive ways to rehash the leftovers.  

My favourite way of using up the chicken breast is as a salad, on top of cold glass noodles and drizzled with an exciting peanut sauce. It is actually bang bang chicken (anything named twice must be good, right?), so called because the chicken meat was shredded by bashing with the side of a cleaver. You guessed it, the name is the sound the cleaver made as it hit the poor chicken. Chickens these days are very tender so there's no need for extreme measures. In fact, I  just slice it so the morsels are quite big. Shreds of cucumber, spring onion rings, crispy shallots and chopped peanuts complete the salad that hits your taste buds with a bang.

Ingredients for the salad:


1 1/2 c. flaked chicken meat
1/2 cucumber, seeds removed, cut into matchsticks
150 gms. of glass noodles
2 tbsps. spring onion rounds (green parts only)
2 tbsps. crispy fried shallots
1/2 chillli, cut into strips (optional)
2 tbsps. chopped peanuts


Pour boiling water over the noodles and leave for 7 minutes. Drain and refresh with cold water. Transfer to a plate or two individual plates (this recipe serves two). Top with the cucumber sticks, flaked chicken, drizzle with the dressing before sprinkling with the chillies, crispy onions, spring onions and chopped peanuts.


Ingredients for the dressing:

1/3 c. creamy peanut butter

1/4 c. brown sugar

1 tsp. garlic powder

1/4 c. light soy sauce

1/4 c. vinegar

1 tsp. chilli oil

1 tsp. sesame oil

Whisk all of the ingredients together and drizzle over the salad.

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