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Bon Bon Chicken SaladServing Size: 8
Preparation Time: 1 hour 30 minutes
Amount Measure Ingredient Preparation 2 whole chicken breasts 2 green onions bruised 1 piece (1 in.) fresh ginger bruised 2 teaspoons Asian sesame oil 3 quarts water 2 ounces bean thread noodles soaked in warm water drained 1 English cucumber, peeled julienned 1 tablespoon black sesame seed, toasted for garnish
Toasted Sesame Paste Dressing
3 tablespoons Chinese sesame paste 1 teaspoon fresh ginger finely minced 2 cloves garlic finely minced 1 tablespoon peanut oil 3 tablespoons soy sauce 2 tablespoons Cane Vinegar 1 tablespoon sugar 1 teaspoon sesame oil 1 teaspoon
or to tastehot chile oil 3 tablespoons reserved chicken juices
or water or as needed1. To steam chicken: Fill a 14-inch wok or large Dutch oven part way with boiling water. Place chicken, green onions, and ginger in a heat-resistant 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 medium-high 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 heat-resistant 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.
Notes: In this chilled salad, a bed of bean thread noodles is studded with julienned cucumber. The flavor of the toasted sesame paste, a butter made from roasted sesame seed, is tantalizing. Bean thread noodles and the other Asian ingredients called for in this recipe are available at Asian markets and well-stocked supermarkets.Per serving: 253 Calories; 15g Fat (52% calories from fat); 18g Protein; 12g Carbohydrate; 53mg Cholesterol; 526mg Sodium