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Bon-bon Chicken with Sesame Sauce

The chicken meat is tenderized by being beaten with a stick (called a bon in Chinese) , hence the name for this very popular Szechuan dish.

ingredients

serves 6 - 8
1 chicken, about 1 kg (2 1/4 lb)
1.2 litre (2 pints) 5 cups water
15 ml (1 tbsp) sesame oil
shredded cucumber, to garnish

for the sauce

30 ml (2 tbsp) light soy sauce
5 ml (1 tsp) sugar
15 ml (1 tbsp) finely chopped spring onions
5 ml (1 tsp) red chilli oil
2.5 ml (1/2 tsp) ground Szechuan peppercorns
5 ml (1 tsp) white sesame seeds
30 ml (2 tbsp) sesame paste or 30 ml (2 tbsp) peanut butter creamed with a little sesame oil

method

1. Clean the chicken well. Bring the water to a rolling boil in a wok, add the chicken. Reduce the heat, cover and cook for 40 - 45 minutes.

2. Remove the chicken and immerse in cold water to cool.

3. After at least 1 hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil. Carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.

4. On a flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers'

5. Place the meat in a dish with the shredded cucumber around the edge. In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish. Pour the sauce over the chicken and serve.

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