INGREDIENTS

INSTRUCTIONS

3 cups stock (or water) 3 or 4 chicken breasts (to produce approximately 1
1/2 cups of shredded chicken) 2 bean paste sheets (or wide carrot or
cucumber strips)
SEASONING: 2 tbs peanut butter 1 tsp sesame oil
1/2    tsp light soy sauce
1/2    tsp red pepper oil
  SAUCE:
1/2    tsp sugar
1/2    tsp sesame oil
1/4    tsp salt
1.  Mix well, separately, seasoning and sauce ingredients.
2.  Bring stock (or salted water) to the boil, immerse chicken breasts and
turn off flame.  Soak until cooled, then shred into strips. (Alternatively,
for authentic and finer texture, cover breasts with a clean cloth and shred
by hitting them with a mallet--hence the sound of ponpon.)
3.  Lay bean paste sheets in a suitable flat container, and blanch in hot
water for 1 to 2 minutes.  Remove and rinse under cold running water. Drain
and cut into finger-sized strips and mix with sauce mixture.
4.  Spoon into serving dish, pile shredded chicken on top and pour
seasoning mixture over.
From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong Kong
Tourist Association, 1986.
Posted by Stephen Ceideberg; October 26 1992.
Posted to MM-Recipes Digest V4 #279 by "Joan M. Topel" <jmtcpa@gate.net> on
Oct 23, 1997

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