Si Chuan Bang Bang Ji

Bring a pot of water to a boil and gently place the chicken meat into the water, ensuring it is fully submerged.

Remove the chicken from the pot using a slotted spoon and transfer it to a bowl of ice water to cool completely, then drain and pat dry.

Once cooled, use a mallet or rolling pin to gently pound the chicken meat to break down the fibers and tenderize it, working carefully to avoid shredding.

Arrange the shredded chicken on a serving plate.

Scatter the spring onion pieces over the chicken as a garnish.

Serve the Bang Bang Chicken at room temperature or chilled, ready for dipping into sauce or as part of a meal.