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Pon Pon Chicken


* 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

For: 2 servings



Mix well separately seasoning and sauce ingredients.

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 pon pon.)

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.

Spoon into serving dish pile shredded chicken on top and pour seasoning mixture over.

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