Bon Bon Chicken Salad
By: Anonymous
Published: Friday, December 4, 2009 - 11:48pm

Ingredients




2 whl 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, d
1 English cucumber, peeled, julienned
1 tablespoon Black sesame seed, toasted, for garnish
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 Wine vinegar
1 tablespoon Sugar
1 teaspoon Asian sesame oil
1 teaspoon Asian hot chile oil, or to taste
3 tablespoons Reserved chicken juices or water, or as needed

Preparation

1 1. 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. 2 Cover and steam over medium-high heat 30 minutes (check water level frequently and replenish with boiling water when necessary). Let cool. 3 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. 4 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 (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. 6 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. 7 Serves 8 as a first course salador 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,  8 Makes about1 cup.