Bon bon chicken
Bon bon chicken (also known as Bang Bang Ji (棒棒鸡) and Bang-Bang Chicken) is a very popular dish in China. The name Bang Bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer to hit, or bang it.[1][2][3] According to a legend in 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, because of the low productivity, chicken was a luxury to enjoy and was only served on holidays.
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
- Sources
- 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 - Clifford A. Wright
- 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
