Bon-Bon Chicken Recipe

Bon-Bon Chicken Recipe

Ingredients

Serving Size : 4

• 4 cups water
• 1 1/4 pounds chicken; skinned – boned
• 1 cucumber – peeled and – thinly sliced
• 1/2 teaspoon salt
• 4 bean sheets – or 2 oz
• noodles
• 3 cups hot water
• 1/2 teaspoon pepper salt – – see below
• 1/2 teaspoon garlic – minced
• 2 teaspoons fresh ginger root – minced

seasoning sauce:

• 2 teaspoons sugar
• 1 tablespoon Worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon chili oil – – see below
• 4 1/2 teaspoons sesame oil
• 4 1/2 teaspoons sesame paste – or butter

pepper salt:

• 2 tablespoons Szechuan peppercorns
• 2 tablespoons salt

chili oil:

• 1 cup peanut oil
• 1/2 cup sesame oil
• 1 cup dried hot red peppers – chopped
• 5 teaspoons red (cayenne) pepper

Method

1. Bring 4 cups water to a boil in a large saucepan; reduce heat to medium; add chicken; cover and simmer 20 minutes; remove chicken and cool, reserving broth in saucepan; sprinkle cucumber slices with salt and let stand for 15 minutes; squeeze slices to remove water; arrange on a platter; soak bean sheets or noodles in 3 cups hot water 5 minutes to soften; bring chicken broth to a boil; cut bean sheets into 1/2 inch widths or noodles into 4 inch lengths; place in a large strainer and dip into boiling broth 5 seconds; drain well and arrange on top of cucumbers; cut chicken into 2 inch by 1/3 inch shreds with a cleaver; place chicken shreds on top of noodles; sprinkle with Pepper salt, garlic and ginger; combine ingredients for Seasoning Sauce in a small bowl and mix well; pour sauce over chicken; serve at room temperature; toss at table just before serving.
2. Makes 4 servings Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine powder with a mortar and pestle or a pepper mill; add salt, mix well; store in a tightly covered container.
3. Makes about 1/4 cup.
4. Heat oil in a small saucepan over medium-low heat 1 minute until a piece of chopped pepper sizzles when dropped into the oil; remove saucepan from heat; add chopped peppers with seeds to hot oil; cover and let set 10 minutes; stir in cayenne pepper to mix well; cover and let stand at room temperature for 8 hours; strain into a jar; cover and refrigerate.

Full List of Chicken Recipes
Full List of Chili Recipes