BANG BANG CHICKEN

Place the chicken breasts in the stock, then slowly bring to the boil before turning the heat down to gently simmer for 10 minutes, turning the chicken once. Turn off the heat and leave to cool for another 5 -10 mins. Remove the chicken (reserve the poaching liquor to make a soup).
Place the chicken breasts on a board and bang with a meat mallet until the meat starts to break down, then shred with two forks.
Cover a large platter with the iceberg lettuce leaves, toss the carrots, spring onions, cucumber and bean sprouts (if using) together before strewing across the lettuce.
Pile the shredded chicken over this and drizzle liberally with the BANG BANG SAUCE
garnish with the chopped coriander, more chopped spring onions and the toasted sesame seeds or crispy shallots. A squeeze of fresh lime and some sprinkles of the red chilli adds a final zingy flourish.

The name Bang Bang Chicken comes from the street vendors trying to tenderise the chicken by literally bashing the heck out of it!