andy1 (05/18/82)
I got the following recipe from my Mother-in-law when
she was visiting from Taiwan. It makes an excellent
cold appetizer for a Chinese dinner.
Andy Laursen
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BON BON CHICKEN
INGREDIENTS:
1 chicken
2 slices ginger
2 cloves garlic
6 green onions
1/2 tsp MSG
1 Tbl soy sauce
2 Tbl peanut butter or sesame paste
2 Tbl ground red pepper paste
1 Tbl vinegar
2 Tbl sugar
1 tsp sesame oil
2 Tbl ground sesame seeds
PROCEDURE:
1. Cut chicken into pieces (i.e. legs, wings, thighs, etc.)
2. Simmer chicken with green onions, garlic, ginger and
MSG in enough water to cover for 20-30 minutes.
3. Remove Chicken from stock and let it cool.
(The stock is not used in this recipe.)
Tear meat from bones in long thin pieces.
4.Mix remaining ingredients in a bowl until a
uniform paste results. Then mix this with the chicken.
This dish is usually served cold on a bed of mung bean thread
that has been soaked in water (to soften) but not cooked.
It is very popular as one of four cold dishes served at the
beginning of traditional Chinese banquets.
Note that the proportions given for the sauce are approximate
and should be adjusted to suit your tastes.
Enjoy...mclure@sri-unix (05/18/82)
Argh, please leave out the MSG! Recently scientists have shown that MSG can have very annoying effects on certain people, including headaches, asthma, etc. I can attest to its effects. As far as I'm concerned, if you want to "spice it up", avoiding MSG and increasing the hot pepper content is the way to go. Also, Bon Bon chicken is much more preferable if one leaves out the "filler" often served under it (cucumber, noodles, etc.) Just chicken slices smothered in the sauce. The sauce is better if the peanut butter content is increased. Other than these few items, your recipe looks quite good and similar to the one I have just about every week at HSINAN THE LITTLE in Palo Alto, generally recognized by Arpanet folks as the best Chinese restaurant in the universe, courtesy of Louie Ko. Stuart Cracraft