Hot And Spicy Bon Bon Chicken Recipe
Knockout anyone and everyone with this kick ass Bon Bon Chicken recipe. This recipe will save you dollars which you have spent at Chinese restaurants for similar or perhaps inferior taste. I prefer to make Bon Bon Chicken as a Side Dish for all my family get-togethers. The most essential ingredient in Bon Bon Chicken is always Chicken. Do try this and get back to me with your views.
Ingredients
1 whole skinned and boned chicken
1 cucumber
2 dried mung bean sheets
2 Tbs sesame seed paste, diluted with 2 Tbs warm water
2 Tbs light soy sauce
1/2 tsp salt
2 tsp sugar
1 Tbs white rice vinegar
1 Tbs sesame oil
1 Tbs hot chili oil
1/4 tsp Szechuan peppercorn, roasted and ground to powder
2 cloves garlic, finely chopped
2 stalks scallions, finely chopped
1/4 cup Chinese parsley leaves
Directions
Put the chicken in water (enough to cover) in a saucepan.
Bring to a boil and then simmer for 5 minutes.
Turn off the heat and let the chicken stay in the water until cool, about 15 minutes.
Use your fingers to tear the chicken into long strips.
Set aside.
Peel the cucumber and split lengthwise into 2 pieces.
Remove the seeds and slice into thin pieces.
Sprinkle with salt, toss, and let stand for 20 minutes.
Soak the mung bean sheets in boiling hot water for 10 minutes.
Drain and cover with cold water.
Leave in cold water until cool.
Drain and cut into 1/2 by 2 inch (1.5 by 5 cm) rectangular pieces.
Put in a serving dish.
Squeeze water from the cucumber and mix with the bean sheet slices.
Then add the shredded chicken on top.
Dissolve sesame seed paste in 2 Tbs warm water.
Add mixture to other sauce ingredients and mix into a smooth, thin sauce.
Pour about half of this sauce on top of the chicken dish and serve the rest in a sauce bowl.
Garnish the chicken with Chinese parsley leaves.
Bring to a boil and then simmer for 5 minutes.
Turn off the heat and let the chicken stay in the water until cool, about 15 minutes.
Use your fingers to tear the chicken into long strips.
Set aside.
Peel the cucumber and split lengthwise into 2 pieces.
Remove the seeds and slice into thin pieces.
Sprinkle with salt, toss, and let stand for 20 minutes.
Soak the mung bean sheets in boiling hot water for 10 minutes.
Drain and cover with cold water.
Leave in cold water until cool.
Drain and cut into 1/2 by 2 inch (1.5 by 5 cm) rectangular pieces.
Put in a serving dish.
Squeeze water from the cucumber and mix with the bean sheet slices.
Then add the shredded chicken on top.
Dissolve sesame seed paste in 2 Tbs warm water.
Add mixture to other sauce ingredients and mix into a smooth, thin sauce.
Pour about half of this sauce on top of the chicken dish and serve the rest in a sauce bowl.
Garnish the chicken with Chinese parsley leaves.
