Ingredients
PON PON SHREDDED CHICKEN
3 cup stock (or water)
3 or 4 chicken breasts *
2 bean paste sheets (or wide carrot o, r cucumber strips
SEASONING
2 tbsp 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
Directions
* (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.
Servings: 2 servings
Pon Pon Shredded Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into distant history, at least as far into history as early Egypt, and potentially, even further back. Having said that, these, old recipes were just very basic hieroglyphic recipes for food preparation.
As we move into Roman times around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient chefs made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as basil, rue and dill. During the following few centuries, the wealthy families of Europe competed to offer the most extravagent meals, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Pon Pon Shredded Chicken recipe.
