Bang bang "chicken"

You know the feeling when you take a bite and you get this completely amazing firework of flavours in your mouth? This feeling is caught in this dish. Inspired by the Chinese classic called “bang bang chicken”, but still quite far away from it, in a good way if you ask me.  

Time 45-60 minutes

Bang bang "chicken"

Ingredients for 4-6 portions
Coconut and mint rice
4-6 portions of rice (according to the measure on the packaging)
3dl coconut chips
A hearty bunch of fresh mint

Oumph! (or similar plant-based chicken replacer)
2 cloves of garlic
3-4g of ginger
3-4 tbsp. of peanut oil
560g Oumph! e.g. 2 bags of the “pure chunk” (or similar plant based meat) 
3-4 tbsp. rice wine
2-3dl water
A pinch of salt

Sauce
1 yellow onion
3 cloves of garlic
1 fresh chili
A hearty bunch of fresh cilantro
4 tbsp. rice wine
4 tbsp. Chinese soy sauce
1.5 tbsp. balsamico
1.5 tbsp. sesame oil
3 tsp. peanut oil
4 tbsp. agave syrup

Salad
½ cucumber
2-3 carrots
A bunch of fresh cilantro
tbsp. sesame seeds

Method of cooking: 
Cook the rice according to the instructions on the packaging. 

Prepare the sauce by peeling the onion and the garlic cloves, mix onion and the garlic cloves, the chili, the cilantro and the liquid ingredients in a food processor. Peel the carrots and finely slice them and the cucumber for the salad. Mix everything together. 

Finely chop the ginger and the garlic. Fry in heated peanut oil in a pan until they are light brown. Add the thawed Oumph! the pure chunk (or other vegan chicken replacer) and blend the ingredients together. Add the rice wine, water and a pinch of salt. Let simmer for about 3 minutes or until the liquid is absorbed. Pull the “meat” apart into smaller bites. 

Grind the coconut chips and the bunch of fresh mint in a food processor and mix it with the rice.

Put the Oumph! (or other vegan chicken replacer)on top of the salad, pour the sauce over it, top with a fair amount of chopped cilantro and sprinkle with the sesame seeds. Serve together with the rice and enjoy!