Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

this is an asian classic. spicy, chicken, great cold or hot. can be served as an appetizer or even the main dish.

Ingredients Nutrition

Directions

  1. Poach the chicken breasts very gently, for about 20 minutes total.
  2. Leave them in the water to cool down. Shred them into matchstick.
  3. sized pieces of chicken (you can decide whether it's big kitchen.
  4. matches or little, book matches).
  5. Mix all the other ingredients in a kitchen blender or food processor.
  6. until well-blended. (This recipe, very minimally adapted from the.
  7. book noted below, is a double recipe. My blender, all 650 watts of.
  8. brute horsepower, had trouble moving the entire quantity once the.
  9. lower part was well- blended -- it would have been better to have.
  10. made this in two regular- sized batches, rather than one double-sized.
  11. batch.).
  12. Serve the room-temperature sauce over the room-temperature chicken.
  13. (Obviously, can be prepared well ahead of time. Don't shred the.
  14. chicken until at most a few hours before the meal, however, because.
  15. it will dry out.) Suggestion: spoon half the sauce over the chicken.
  16. just before it's served; reserve the other half for people who want.
  17. extra "zip" in their dish. Garnishes optional.
  18. Caution: direct from the cookbook, this produces a fairly spicy sauce.
  19. to put on the chicken. But for people who REALLY want a hot dish,.
  20. you can add an almost arbitrary amount of red oil (pepper oil) to the.
  21. dish, maybe just cutting back on the sesame oil or the soy sauce if.
  22. you do so. I've had this dish so hot that my lips went numb -- best.
  23. "bung-bung" (as it's usually spelled) chicken in the world!

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