When you want something easy, Bang Bang Ji is the perfect light meal or starter. Its simple to assemble, and you can prepare the chicken and dressing in advance, which makes it an ideal party dish.
Pour the water into a medium sized pan, and add the thighs, bones , spring onion, ginger, black peppercorns and salt. Bring to the boil over a high heat, and then simmer over a low heat for 12 minutes. Then turn off and leave everything in the liquid for another 5 minutes.
To make the dressing mix the sugar, rice wine vinegar and soy sauce in a medium sized bowl. Make sure the sugar is dissolved, then add the two oils and black bean sauce. Add the tahini, and then keep the dressing to one side.
Take the chicken thighs from the pan and cool them in a bowl of cold water. Save the poaching liquid
Fill a pan with hot water and cook the beansprouts in it for 1 minute, over a high heat. Drain and cool down in cold water.
Take the chicken and beansprouts from the water and pat dry with kitchen papercut the meat into 1cm slices.
Arrange the lettuce, tomatoes, cucumber and beansprouts on a large plate. Drizzle the dressing over the top and scatter with the peanuts and spring onions .