Bon Bon Chicken
for the person looking for "bang bang" chicken, they 
might mean "bon bon chicken" (so named because you 
used to have to pound the chicken to shred it). 
 
 
  14oz boneless, skinless chicken breasts
  salt
1   scallion
1/8-   inch fresh ginger
1 stalk  celery
1-1/2 oz.  fresh coriander (leaves and stalks)
 
  for the sauce:
1   inch cube fresh ginger, peeled and finely grated
1   garlic clove, crushed
2 Tbsp  sesame paste
1 Tbsp  sesame oil
1 tsp  sugar
2-1/2 tsp  chili oil
4 tsp  soy sauce
1/2 tsp  roasted and ground szechuan peppercorns
 
to make the sauce: combine ginger, garlic, sesame paste, sesame oil, 
sugar, chili oil, soy sauce and peppercorns. mix well and set aside. to 
cook the chicken: cut the chicken into 1/2-inch strips. put the strips 
into a frying pan and add just enough water to cover by 1/4-inch. add a 
pinch of salt and put in the scallion and slice of ginger. bring to boil, 
turn down the heat to low and simmer, turning the pieces over until the 
meat is white all the way through. remove the chicken with a slotted spoon 
and rinse (save the poaching liquid). using both hands, pull the chicken 
into long shreds. cut the celery into very fine dice. cut the coriander 
stalks crosswise into fine pieces. chop the coriander leaves, cover with 
plastic wrap and set aside. add 3 tbs of the poaching liquid to the sesame 
sauce and stir to mix. to serve: combine the chicken, celery diced 
coriander stalks and sesame sauce and mix well. put the mixture into a 
serving dish and sprinkle the chopped coriander leaves over the top. >from 
"madhur jaffrey's far eastern cookery" 
 
 
-- 
(ID: 7866) Mirror: rec.food.recipes: Sun, May 2, 2004


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