BON CHINESE MENU RECIPES

Steps:

• Prepare a large pot. Add cold water, ginger slices and the boneless chicken breast in. Bring all the content to a boiling for around 3~5 minutes and immediately lower down the fire to simmer for around 5 minutes. Use a chop sticker to test; stop the heating process until you can easy insert the chop sticker in.
• Leave the pot covered around 10 minutes.
• Cut shallots and the white part of spring onion into shreds. And then finely chop the green parts of spring onion.
• Put all the seasoning and condiments in a large bowl to make the mala sauce.
• Pour the cold water in a large pot and move the chicken meat from the heating pot to this one. Soak around 5~10 minutes or until the meat is totally cooled down. Then move out and drain.
• Put the chicken meat in a plastic bag and beat with rolling pin from one side to another. Repeat the process for 2~3 times and then shred the chicken by hands.
• Then mix with chicken shreds with sauce in the large bowl. And finally add cucumber and scallions in and mix evenly.
• Top with chopped spring onions and its eating time.

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.