| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Appetizers, Ceideburg 2 |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Stock (or water) |
| 3 |
|
Or 4 chicken breasts * |
| 2 |
|
Bean paste sheets (or wide carrot or cucumber strips) |
| 2 |
tb |
Peanut butter |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Light soy sauce |
| 1/2 |
ts |
Red pepper oil |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
PON PON SHREDDED CHICKEN
SEASONING
SAUCE
* (to produce approximately 1 1/2 cups of shredded chicken)
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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