Recipe - Bon Bon Chicken Salad

2 Whole chicken breasts
2 Green onions; bruised
1 Piece (1 in.) fresh ginger;
bruised
2 teaspoon Asian sesame oil
3 qt Water
2 ounce Bean thread noodles; soaked
in warm water; drained
1 English cucumber; peeled,
julienned
1 tablespoon Black sesame seed; toasted,
for garnish

TOASTED SESAME PASTE DRESSIN
3 tablespoon Chinese sesame paste
1 teaspoon Fresh ginger; finely minced
2 Cloves garlic; finely minced
1 tablespoon Peanut oil
3 tablespoon Soy sauce
2 tablespoon Wine vinegar
1 tablespoon Sugar
1 teaspoon Asian sesame oil
1 teaspoon Asian hot chile oil; or to
taste
3 tablespoon Reserved chicken juices or
water; or as needed

gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy
1. To steam chicken: Fill a 14inch wok or large Dutch oven part way with
boiling water. Place chicken, green onions, and ginger in a heatresistant
bowl; set bowl on steaming rack, tray, or trivet set in wok or Dutch oven
with at least 1 inch clearance between bowl and water and sides of pan.
Cover and steam over mediumhigh heat 30 minutes (check water level
frequently and replenish with boiling water when necessary). Let cool.
Remove chicken, reserving juices for Toasted Sesame Paste Dressing. Tear
meat into matchstick shreds, discarding skin and bones. In a medium bowl,
toss chicken with sesame oil; refrigerate.

2. In a large saucepan over high heat, bring the water to a boil. Add bean
thread noodles, reduce heat to medium, and simmer until noodles are plump
(5 minutes). Pour into a colander, rinse with cold water, and drain. Cut
into 2 inch lengths, place in a medium bowl, cover with cold water, and
refrigerate until chilled (about 1 hour). Drain well.

3. On a serving platter, arrange drained bean thread noodles. Layer with
cucumber, then reserved chicken. Top with Toasted Sesame Paste Dressing and
garnish with sesame seed. Serve chilled. Serves 8 as a first course salad
or 4 as a main course. Toasted Sesame Paste Dressing: Place sesame paste in
a heatresistant bowl; place ginger and garlic on top. In a small saucepan
over high heat, heat peanut oil until almost smoking; pour over paste and
stir thoroughly. Add soy sauce, vinegar, sugar, sesame oil, and hot chile
oil; mix well. Add chicken juices until mixture is consistency of thin
cream. Chill. Before serving, check consistency of dressing. If too thick,
add more chicken juices to thin. Adjust seasoning if necessary. Makes about
1 cup.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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