Well, lemme tell ya, this banbanji recipe is somethin’ simple, but real tasty, you know? It’s just a chicken dish, but it’s got a bit of a twist. You’ll start with some chicken breast—don’t matter if you use thighs too, as long as it’s tender, it’s good. So, first thing you do, get a pot of water goin’. You gotta simmer that chicken real gentle like, none of that boilin’ nonsense, or it’ll get tough. Just let it sit there till it’s soft, ya know, like when you poke it and it ain’t fightin’ back.
Once that chicken’s nice and tender, pull it out, let it cool a bit. Now, some folks like to shred it with their fingers, like pullin’ apart some old rags. If you wanna be fancy, you can use a knife and slice it up, but I just tear it apart with my hands. It’s easier that way, and I always say, if it’s easier, why not?
Now, the magic happens with the veggies. You can use whatever you got lyin’ around, really. Tomatoes? Sure! Cucumbers? Absolutely! Steamed cabbage? Why not! Chop ‘em up all nice and thin, so they’re easy to eat. The idea here is to keep it fresh and simple. I like to lay them out on a plate, then plop that chicken on top.
Now here’s the sauce, this is where the flavor kicks in. You’re gonna need some sesame paste, or if you don’t have that, just peanut butter will do. Mix it up with a bit of soy sauce, some vinegar for a bit of tang, and if you like it spicy, throw in some chili oil. Oh, and a pinch of sugar—don’t forget that! You want the sauce to be creamy and a bit runny, so add some water if it’s too thick.
Pour that sauce all over the chicken and veggies. Make sure it’s spread nice and even, so every bite’s got a bit of that rich flavor. If you got some sesame seeds, sprinkle those on top, too. It makes it look real pretty, even though we’re not too worried ‘bout that here.
- Poach the chicken gently, don’t boil it hard.
- Tear or slice the chicken once it’s tender.
- Mix up some sesame paste, soy sauce, vinegar, and chili oil for the sauce.
- Serve with fresh veggies like cucumbers and tomatoes.
- Pour sauce over the dish and sprinkle with sesame seeds.
There ya have it, a good ol’ plate of banbanji! It’s real good cold, especially when it’s hot outside. But you know what? You can eat it warm too, if that’s what you’re feelin’ like. Serve it as an appetizer or have it as a whole meal, depends on how much you make.
It’s easy, it’s quick, and it tastes like you’ve been slavin’ away in the kitchen all day. But really, you just toss it together and you’re done. That’s the beauty of it. Give it a try, I’m sure you’ll like it.
Tags：banbanji recipe, chicken, cold dish, Sichuan recipe, simple
