Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

The Seattle Times

Living


Our network sites seattletimes.com | Advanced

Originally published March 12, 2008 at 12:00 AM | Page modified April 17, 2008 at 2:18 PM

E-mail article     Print view

Recipe: Bon Bon Chicken

Serves 4 to 6 Poached chicken: 1 ½ pounds boneless, skinless chicken breasts, each about 1 inch thick ¼ cup Shaoxing or dry white...

Serves 4 to 6

Poached chicken:

1 ½ pounds boneless, skinless chicken breasts, each about 1 inch thick

¼ cup Shaoxing or dry white wine or vermouth

2 green onions, cut in 2-inch lengths and lightly smashed

6 slices (1/8 inch thick) fresh ginger, smashed

1 teaspoon whole black, white or Sichuan peppercorns (see Kitchen Note*)

Cucumbers:

1 pound English cucumbers, peeled

Dressing:

3 tablespoons soy sauce

1 tablespoon Chinkiang black vinegar (see Kitchen Note**)

advertising

1 tablespoon sesame oil

2 teaspoons chili oil

1 ½ teaspoons ground Sichuan peppercorns

1 teaspoon peeled and minced fresh ginger

1 large clove garlic, minced

2 teaspoons sugar

2 tablespoons finely chopped fresh cilantro plus extra sprigs for garnish

Kosher salt if needed

1. To prepare poached chicken: Put breasts in a large saucepan with water to cover by 2 inches. Add wine, green onions, ginger and peppercorns. Increase heat to high; as soon as the liquid boils, reduce the heat and simmer 3 ½ minutes then cover and remove pan from heat. Let sit 30 minutes, or until chicken is cooked through (reaches 165 degrees). Remove chicken from broth, cool and pull into shreads about 1/3-inch thick. Set aside.

2. To prepare cucumbers: Cut lengthwise into quarters and remove seeds. Then crosswise into 2-inch lengths. Cut into sticks about ¼-inch thick. Set aside.

3. To prepare dressing: Combine soy sauce, vinegar, sesame oil, chili oil, ground Sichuan pepper, ginger, garlic, sugar and cilantro by hand with a whisk or in a food processor. Taste and add salt if necessary. The dressing can be stored up to 5 days in the refrigerator.

4. To serve: Arrange cucumbers on a platter with the chicken on top. Pour dressing over salad and garnish with cilantro sprigs.

Times Kitchen Notes:

* Sichuan peppercorns can be found at Asian markets. India Tree also packages the peppercorns, which can be found at some large supermarkets such as Metropolitan Market. ** As a substitute for Chinese black vinegar, combine 2 teaspoons balsamic vinegar with 1 teaspoon rice vinegar.

From "The Seventh Daughter: My Culinary Journey from Beijing to San Francisco" by Cecilia Chiang with Lisa Weiss

Copyright © 2008 The Seattle Times Company

Federal Way group on trail of missing pets

Picnics in the Pacific Northwest happen rain or shine

Rant and Rave!

Wine Adviser: Rosés enjoy a boom in quality as well as quantity

Plant Life: Chic raised beds help make growing veggies easy

Advertising

Video

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

 
Most read
Most commented
Most e-mailed
 
 
Advertising