Bon bon chicken (salad) pt 1
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Bon bon chicken (salad) pt 1
  Chicken    Salad    Asian    Poultry  
Last updated 6/12/2012 1:09:42 AM. Recipe ID 36733. Report a problem with this recipe.
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      Title: Bon bon chicken (salad) pt 1
 Categories: Asian, Main dish, Posted to r, Poultry, Salad
      Yield: 8 Servings
MMMMM----------------------FOR THE CHICKEN---------------------------
      4    Chicken breast halves; boned
           -and skinned
      1    Inch piece fresh ginger
      3    Scallions
      1 ts Salt
      1 tb Chinese rice wine*; or
      1 tb Szechwan peppercorns*

MMMMM---------------------FOR THE CUCUMBERS--------------------------
      2    Whole cucumbers
    1/2 ts Salt

MMMMM----------------------FOR THE NOODLES---------------------------
      2 oz Chinese cellophane noodles*
      8 c  Water; approximately

MMMMM--------------------FOR THE SESAME SAUCE-------------------------
      8    Cloves garlic
      1    Inch fresh ginger
    1/2 ts Salt
      2 ts Granulated sugar
      2 ts Szechwan peppercorns*;
           -ground fine
      1 tb Hot pepper flakes; (opt.) or
           -to taste
  3 1/2 ts Rice wine vinegar*
      3 tb Sesame paste**
      1 tb Sesame oil*
      5 tb Soy sauce
  1 1/2 tb Water
      3    Whole scallions; green and
           -white parts, sliced very
  (Cold Chicken, Cucumber, and Cellophane Noodles in Sesame Sauce)
  For the chicken:
  Peel ginger and cut into "coins" 1/8 in. (3 mm) wide. Clean scallions
  and flatten them with the side of a heavy knife blade or cleaver. Cut
  these into 2 in. (5 cm) lengths, using both the green and white
  parts. Combine the ginger, scallions, salt, wine and Szechwan
  peppercorns and rub all over chicken breasts and place all in a heat
  proof bowl. Set this mixture aside to marinate at room temperature
  for at least 1 hour, turning the breasts several times.
  After at least 1 hour place bowl of chicken with marinade in a
  steamer and steam for 30 minutes, checking occasionally to make sure
  the steamer doesn't run out of water. Remove from steamer and let
  cool. Remove and discard any pieces of scallion, ginger, or
  peppercorn clinging to the chicken and cut into match stick sized
  pieces. Refrigerate until ready to assemble dish.
  For the cucumbers:
  Peel the cucumbers and cut in half lengthwise. Scoop out and discard
  seeds. Cut each half into 2 in. (5 cm) sections, and slice each of
  these sections lengthwise as thin as you can. Place cucumber slices
  in a bowl and mix well with the salt. Refrigerate for at least 1
  hour. Just prior to serving squeeze out as much liquid as you can,
  using your hands, and pat dry between paper towels.
  For the noodles:
  Put the noodles in a bowl and cover with 4 cups boiling water. Let
  soak for 20 minutes. Drain. Boil additional 4 cups water and add
  softened cellophane noodles. Cook noodles for 2 to 3 minutes after
  water returns to boil. Drain noodles and rinse under cold water.
  Drain thoroughly and set aside.
  For the sesame sauce:
  Peel garlic cloves and place in small bowl or mortar. Peel ginger and
  chop fine. Add the ginger and the salt to the garlic and, using the
  wooden handle of your cleaver, a wooden spoon, or pestle, mash them
  together until they turn into a coarse paste. Add the remaining
  ingredients and stir until thoroughly combined.
  For the presentation:
  Arrange the drained cucumber slices on a large, flat serving platter.
  Place the noodles on a cutting board and cut across them several
  times to make them a more manageable length. Arrange on top of
  cucumbers. Arrange the sliced chicken on top of the noodles. Spoon
  the sauce over the chicken immediately prior to serving. Note: this
  dish may be served cold or at room temperature. You may make it in
  advance and keep it refrigerated. Do not add the sauce until just
  before you serve it. Serves 8 to 10.
  NOTES : * Available in finer supermarkets and Asian specialty shops.
  ** Also available in Asian specialty shops. Middle Eastern sesame
  paste, tahini, may be substituted. Today's recipe supposedly gets its
  name from its appearance. The shredded chicken looks like sticks of
  kindling, or bangbang. While we can't attest = to the truth of the
  story, we do know that this is the ultimate "chicken sala= d". The
  preparation is somewhat elaborate, and therefore better suited to a
  gu= est
  continued in part 2

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Recipe ID 36733 (Apr 03, 2005)

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