Oriental Bon Bon Chicken Recipe
Ingredients
| Sesame paste | 3/4 Ounce | |
| 3 tablespoons light Chinese soy sauce or Japanese soy sauce | ||
| Ginger | 1/2 Teaspoon, chopped | |
| Chicken breast halves | 9 | |
| Garlic | 1 Clove (5gm), minced | |
| 5 medium cucumbers, peeled, seeded and cut into julienne strips | ||
| 1 1/2 teaspoons Chinese chile sauce or chile paste | ||
| Water | 6 Tablespoon | |
| Unsalted peanuts | 1 To taste, garnish | |
| 2. teaspoons sugar | ||
| White vinegar | 3 Tablespoon | |
Directions
Stir the separated oil into the sesame paste to mix well.
Combine the paste with ginger, garlic, chile, water, sugar, vinegar and soy sauce.
Blend well in blender or beat with fork.
Bring 6 cups of water to boil; add chicken breasts and return water to boil.
Reduce heat to simmer; cook for 5 minutes, turn off heat and let chicken cool in liquid.
Remove bones and skin.
Shred chicken meat with your fingers.
To serve, arrange cucumbers on large platter; top with shredded chicken.
Pour sauce over chicken and cucumbers and serve at room temperature.
Sprinkle with chopped peanuts.
Or refrigerate cooked chicken, if desired.
Refrigerate cucumber sticks.
To serve, return ingredients to room temperature and follow directions for serving.
Small plates and forks are needed for this hors d'oeuvre.
NOTE TO COOK: Carry chicken, cucumbers, sauce and peanuts in separate containers to party.
Arrange at party as directed.
Combine the paste with ginger, garlic, chile, water, sugar, vinegar and soy sauce.
Blend well in blender or beat with fork.
Bring 6 cups of water to boil; add chicken breasts and return water to boil.
Reduce heat to simmer; cook for 5 minutes, turn off heat and let chicken cool in liquid.
Remove bones and skin.
Shred chicken meat with your fingers.
To serve, arrange cucumbers on large platter; top with shredded chicken.
Pour sauce over chicken and cucumbers and serve at room temperature.
Sprinkle with chopped peanuts.
Or refrigerate cooked chicken, if desired.
Refrigerate cucumber sticks.
To serve, return ingredients to room temperature and follow directions for serving.
Small plates and forks are needed for this hors d'oeuvre.
NOTE TO COOK: Carry chicken, cucumbers, sauce and peanuts in separate containers to party.
Arrange at party as directed.
Chef
