BON BON CHICKEN RECIPES
BON BON CHICKEN | YEPRECIPES.COM
Also known as "Bang Bang Chicken" this is a Chinese shredded chicken dish with a spicy, sweet, and nutty sauce served over sliced cucumbers.
Provided by Frankie
Total Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- 1. Add the chicken to a saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 minutes. Cover the pot and take off the heat, set aside and dont remove the lid for 20 minutes.
- 2. Rinse the chicken under cold water then shred the chicken and set aside.
- 3. Make the sauce in a mixing bowl by combining the soy sauce, vinegar, chili oil, sesame oil, honey, peanut butter, ginger, garlic, and ground peppercorns.
- 4. Lay the cucumber on a serving plate and top with the chicken, drizzle the sauce over the chicken and top with the green onion.
- 5. Serve as is or with lettuce leaves to be eaten as a wrap.
BON BON CHICKEN - SZECHUAN - BIGOVEN.COM
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Total Time 45 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 26
Steps:
- "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 Peppersalt, 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. 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. Makes about 1/4 cup. 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. Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT) From: Sweeney
Nutrition Facts : Calories 883 calories, FatContent 90.0669658335366 g, CarbohydrateContent 22.0065699938074 g, CholesterolContent 13.5125 mg, FiberContent 4.29593751556505 g, ProteinContent 3.08138750063506 g, SaturatedFatContent 15.7854954583951 g, ServingSize 1 1 Serving (505g), SodiumContent 267.98670836322 mg, SugarContent 17.7106324782423 g, TransFatContent 4.39027379167407 g
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