Bang Bang Chicken is also known as "Leshan Bang Bang Chicken" and "Jiading Bang Bang Chicken". This dish was originally made in Hanyangba, Leshan, using the best breed of Hanyang chicken, which was boiled and then eaten after pounding the chicken meat loose with a wooden stick. In the history of Chinese cooking, there was a famous dish of "White Prosciutto", which was beaten with wooden sticks, and appeared in Jia Si Fo's "The Essentials of Qi Min". However, the purpose of beating is to firm up the meat. And stick chicken production with a stick, is to the chicken muscle loosening, so that the seasoning is easy to taste, eat when chewing to save energy.

The delicious cooking of the stick chicken is really special skills. First of all, the wonderful chicken cooking. Before cooking to use hemp rope wrapped around the legs and wings, thick meat with a bamboo skewer eyelet, so that the soup is fully penetrated to the fire slowly boiling; second is a special stick will be cooked chicken pat loose, torn into thick silk into the plate, conducive to seasoning into the flavor; third is to a number of seasonings into the flavor of the sauce, poured on the chicken wire, so that the chicken wire is extraordinarily delicious and tender, with a rich sweet, spicy flavor.

Materials for making Stick Chicken:

Main ingredient: one tender chicken, appropriate amount of shredded white onion. Seasonings: sesame sauce, red oil chili, sugar, sesame oil, pepper and other appropriate amount.

Stick chicken practice:

①The net chicken with rope wrapped legs and wings, meat thick with a bamboo skewer to hit the eye, under the soup pot to cook, fish up to cool.

②With a special small wooden stick, the chicken breast and thigh meat gently patted loose, torn into shredded into the plate, surrounded by shredded white onion.

3 will be seasoned and evenly adjusted into a flavorful sauce, poured on the shredded chicken that is ready.