As soon as I saw this recipe, I knew it was something I would enjoy. Perfect for when you want something healthy but still incredibly tasty - makes for great packed lunches as well, especially if your workplace doesn't have a microwave for heating up food.
Bon Bon Chicken
Adapted from Serious Eats
1 ½ pounds boneless, skinless chicken breasts
½ cup Shaoxing wine (I used Noilly Prat dry vermouth)
2 green onions, chopped into approximately 3 inch lengths
1 inch fresh ginger, sliced thinly
1 Thai bird's eye chili, cut in half
2 ½ teaspoons whole black, white, or Sichuan peppercorns
2 large cucumbers, peeled
3 tablespoons soy sauce
1 tablespoon Chinkiang black vinegar
1 tablespoon sesame oil
1 garlic clove, minced
2 teaspoons sugar
2 tablespoons finely chopped fresh cilantro
Method
Place the chicken in a large pot. Add the wine, green onions, 3/4 of the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a boil. Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover the pot, turn off the heat, and let sit for 30 minutes. Remove the chicken from the pot and let cool for a few minutes. Also remove the spring onion and ginger slices and reserve for the sauce. Then thinly slice the chicken against the grain.
Quarter the cucumbers and scoop out the seeds. Then slice into 1/4-inch thick half-moons.
Combine the reserved spring onion and ginger from the poaching liquid, soy sauce, vinegar, sesame oil, the rest of the Sichuan peppercorn, rest of the ginger, garlic, sugar, and cilantro in a blender. Process until smooth.
Place the cucumber pieces in a deep bowl. Top with the shredded chicken, and pour on the sauce. Tos thoroughly to combine. Garnish with more cilantro.
2 ½ teaspoons whole black, white, or Sichuan peppercorns
2 large cucumbers, peeled
3 tablespoons soy sauce
1 tablespoon Chinkiang black vinegar
1 tablespoon sesame oil
1 garlic clove, minced
2 teaspoons sugar
2 tablespoons finely chopped fresh cilantro
Method
Place the chicken in a large pot. Add the wine, green onions, 3/4 of the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a boil. Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover the pot, turn off the heat, and let sit for 30 minutes. Remove the chicken from the pot and let cool for a few minutes. Also remove the spring onion and ginger slices and reserve for the sauce. Then thinly slice the chicken against the grain.
Quarter the cucumbers and scoop out the seeds. Then slice into 1/4-inch thick half-moons.
Combine the reserved spring onion and ginger from the poaching liquid, soy sauce, vinegar, sesame oil, the rest of the Sichuan peppercorn, rest of the ginger, garlic, sugar, and cilantro in a blender. Process until smooth.
Place the cucumber pieces in a deep bowl. Top with the shredded chicken, and pour on the sauce. Tos thoroughly to combine. Garnish with more cilantro.
I love the name and it sounds like a fantastic recipe - i love the mixture of chicken and cucumber.
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