Oriental Bon Bon Chicken
|Sesame paste||6 Ounce (3/4 of an 8 ounce jar, Oriental)|
|Light soy sauce||3 Tablespoon (Chinese / Japanese)|
|Chopped fresh ginger||1⁄2 Teaspoon|
|Chicken breast halves||9|
|Garlic||1 Clove (5 gm), minced|
|Cucumbers||5 Medium, peeled, seeded and cut into julienne strips|
|Chinese chile sauce/Chile paste||1 1⁄2 Teaspoon|
|Chopped unsalted peanuts||1 Tablespoon (for garnish)|
|White vinegar||3 Tablespoon|
Stir the separated oil into the sesame paste to mix well.
Combine the paste with ginger, garlic, chile, water, sugar, vinegar and soy sauce.
Blend well in blender or beat with fork.
Bring 6 cups of water to boil; add chicken breasts and return water to boil.
Reduce heat to simmer; cook for 5 minutes, turn off heat and let chicken cool in liquid.
Remove bones and skin.
Shred chicken meat with your fingers.
To serve, arrange cucumbers on large platter; top with shredded chicken.
Pour sauce over chicken and cucumbers and serve at room temperature.
Sprinkle with chopped peanuts.
Or refrigerate cooked chicken, if desired.
Refrigerate cucumber sticks.
To serve, return ingredients to room temperature and follow directions for serving.
Small plates and forks are needed for this hors d'oeuvre.
NOTE TO COOK: Carry chicken, cucumbers, sauce and peanuts in separate containers to party.
Arrange at party as directed.