Bon-Bon Chicken With Sesame Sauce Recipe
Ingredients
| 1 chicken, about 1kg/2 1/4 lb 1.2 litre/2 pints/5 cups water | ||
| 15 ml/1 tbsp sesame oil | ||
| Shredded cucumber, to garnish | ||
| 30 ml/2 tbsp light soy sauce | ||
| 5 ml/1 tsp sugar | ||
| 15 ml/1 tbsp finely chopped spring onions | ||
| 5 ml/1 tsp red chilli oil | ||
| 2.5 ml/1/2 tsp ground Szechuan peppercorns | ||
| 5 ml/1 tsp white sesame seeds | ||
| 30 ml/2 tbsp sesame paste or 30 ml/2 tbsp peanut butter creamed with a little sesame oil | ||
Directions
1. Clean the chicken well. Bring the water to a rolling boil in a wok, add the chicken. Reduce the heat, cover and cook for 40-45 minutes. Remove the chicken and immerse in cold water to cool.
2. After at least 1 hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil. Carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.
3. On a flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers.
4. Place the meat in a dish with the shredded cucumber around the edge. In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish. Pour the sauce over the chicken and serve.
2. After at least 1 hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil. Carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.
3. On a flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers.
4. Place the meat in a dish with the shredded cucumber around the edge. In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish. Pour the sauce over the chicken and serve.
Chef
