Bang Bang Chicken. Canapés.

This is my version of the famous bang bang chicken, so-called thanks to the necessary whacking of a cooked chicken breast.  It is usually served on a bed of rice noodles as a main course but my way is much more fun - wrap the chicken mixture in rice paper, a little like a samosa, then pan fry in sesame oil until golden, crispy and warmed through.

They are completely addictive and are a great canapé or starter for an Asian themed meal.  And wonderfully they can be prepared in advance, you just keep them in the fridge and simply pan fry immediately before serving.

Ingredients (makes 13)

1 chicken breast

a few slices of fresh ginger

30 g shimje or other oriental mushrooms

1 tbsp sesame oil, plus extra for frying

1 tbsp soy sauce

1 tbsp lime juice

1 tbsp honey

½ red onion, finely chopped

1 tsp grated ginger

1 tsp peanut butter

½ green chilli, deseeded and finely chopped

handful of Thai basil

handful of mint

13 small or 7 large rice paper wrappers

Method

1. Place the chicken breast and ginger slices in a pan of water and bring to the boil.  Cover and remove from the heat. Remove the chicken from the water when cooked through (about an hour).

2. Fry the mushrooms in a splash of sesame oil for 5 minutes.

3. Using a rolling pin hit the cooled, cooked chicken breast until flattened then shred with your fingers.

4. Combine all the ingredients, bar the herbs and wrappers, in a bowl.

5. Soak a rice paper wrapper in hot water for a few seconds or until soft, then remove and place on a chopping board.  Trim the rice paper to form a rough rectangle (if small, or two rectangles of large) then place a tsp of chicken mixture towards one end.  Top with a few torn herbs then fold up into triangles, as you would a samosa. 

Continue until all the mixture is used up.

6. Either place the canapés in the fridge until serving, or if eating immediately heat some sesame oil in a large frying pan over a high heat.  Fry the canapés for a couple of minutes on either side, or until slightly golden and crisp.  Serve hot.

 So beautiful and so very delicious.