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Pon Pon Shredded Chicken

 

24

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

35

min

Trans-fat Free
 

Ingredients

Ponpon shredded chicken
3 cups stock
or water
3-4 each chicken breasts
cooked, enough to make 1 1/2 cups cooked, shredded chicken
2 each bean paste
sheets, or wide carrot or cucumber strips
*
Seasoning
2 tablespoons peanut butter
1 teaspoon sesame oil
½ teaspoon soy sauce, light
½ teaspoon hot chili pepper oil
*
Sauce
½ teaspoon sugar
½ teaspoon sesame oil
¼ teaspoon salt

Directions

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 name 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 28245% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 548mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 57g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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