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6 servings, 1/6 recipe (112 g) each
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Pang-pang chicken is a street vendor's dish from the Sichuan region of China. The name comes from the pounding of the chicken, which is both tenderized and shredded with a heavy wooden stick. There's no need to tenderize chicken in Canada since our birds are already tender enough.
Substitute green bean sheets for the noodles. Cook as directed on package, then cut into 1/2-inch-wide strips before placing on platter.
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.