Bon bon chicken
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Bon_bon_chicken_1.jpg/220px-Bon_bon_chicken_1.jpg)
Bon bon chicken (Chinese: 棒棒雞; pinyin: bàng bàng jī; lit. 'bang-bang chicken') is a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer.[1][2][3]
Legend[]
According to a legend concerning the Ming and Qing dynasties, there was a dedicated chef in the remote areas of Ya'an who enjoyed experimenting with foods. After studying and practicing the art of soup-mixing for a long time, he successfully invented a formula to produce aromatic chicken meat and broth. However, chicken was a luxury and was only served on holidays.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Bon_bon_chicken_with_sauce.jpg/220px-Bon_bon_chicken_with_sauce.jpg)
Someone came up with a strategy: cut the whole chicken into thin slices and sell it by slice. This strategy proved to be very effective, and "chicken slices" gained a good reputation. However, another problem occurred: a kitchen knife could not cut a whole chicken into slices evenly, and customers are often picky when making purchases. However, it was found that beating the chicken into pieces with a giant stick would solve this problem. At the same time, juice broth infuses into the chicken and adds flavor. When preparing the dish, one holds a stick and another holds a knife; the sound made by the stick and the knife striking each other has a rhythmic, almost musical quality, hence the name bang bang chicken.
See also[]
References[]
- ^ The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and ... - Deh-Ta Hsiung. p. 61.
- ^ Ezard, Teage (July 2007). Lotus: Asian Flavors. Periplus Editions (HK) Limited. ISBN 978-0-7946-0492-9.
- ^ Tate, Nate; Tate, Mary Kate (2011-09-20). Feeding the Dragon: A Culinary Travelogue Through China with Recipes. Andrews McMeel Publishing. ISBN 978-1-4494-0848-0.
Further reading[]
- 1001 Foods To Die For - Madison Books, Andrews McMeel Publishing, LLC. p. 396.
- Simply Allergy-Free: Quick and Tasty Recipes for Every Night of the Week - Elizabeth Gordon
- Art of Chinese Cooking - Rebekah Lin Jewell. p. 54.
- Some Like it Hot: Spicy Favorites from the World's Hot Zones -
- Mrs. Chiang's Szechwan Cookbook - Ellen Schrecker. pp. 228–233.
- Spicy Sichuan Cooking - Daniel Reid
- Soups & salads - Sandi Cooper
- Roast Chicken and Other Stories - Simon Hopkinson
External links[]
- Chinese chicken dishes
- Sichuan cuisine