Bon-Bon Chicken With Sesame Sauce
|Chicken||2 1⁄4 Pound (1 Chicken, 1 Kilogram)|
|Water||2 Pint (1.2 Liter, 5 Cups)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Shredded cucumber||1⁄4 Cup (4 tbs) (For Garnish)|
|Light soy sauce||30 Milliliter (30 Milliliter)|
|Sugar||5 Milliliter (1 Teaspoon)|
|Finely chopped spring onions||15 Milliliter (1 Tablespoon)|
|Red chili oil||5 Milliliter (5 Milliliter)|
|Ground szechuan peppercorns||2 1⁄2 Milliliter (1/2 Teaspoon)|
|White sesame seeds||5 Milliliter (1 Teaspoon)|
|Sesame paste/30 milliliter peanut butter creamed with a little sesame oil||30 Milliliter (2 Tablespoon)|
1. Clean the chicken well. Bring the water to a rolling boil in a wok, add the chicken. Reduce the heat, cover and cook for 40-45 minutes. Remove the chicken and immerse in cold water to cool.
2. After at least 1 hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil. Carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.
3. On a flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers.
4. Place the meat in a dish with the shredded cucumber around the edge. In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish. Pour the sauce over the chicken and serve.