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COLD CHICKEN TAKES ON A CROSS-CULTURAL DELECTABILITY

SHARE COLD CHICKEN TAKES ON A CROSS-CULTURAL DELECTABILITY

This is a variation on a cold chicken recipe that is traditionally served on cucumber strips. To make it a full meal, I decided to treat it like moo shoo pork and wrap it in something. Since it is sometimes difficult to find Chinese mushi wrappers, I substituted flour tortillas, which work very well. Talk about cross-cultural!

GAME PLAN- Preheat oven to 400 degrees.

- Clean, slice and cook broccoli and carrots with chicken.

- Warm tortillas.

- Make sauce.

- Drain chicken; add vegetables to sauce; cut chicken into strips and mix with vegetables and sauce.

FROM YOUR PANTRY

Fresh ginger

Oriental sesame paste

Minced garlic in oil

Oriental chili sauce or hot chili paste with garlic

Sugar

Rice vinegar

Reduced-sodium soy sauce

Hoisin sauce

SHOPPING LIST

16 ounces whole broccoli or 8 ounces flowerettes (ready-cut)

10 ounces whole carrots

12 ounces chicken breasts, skinless and boneless

10-inch flour tortillas or Chinese mushi wrappers (4-5)

1990 by Foxcraft, Ltd.

Excerpted from "20-Minute Menus," by Marian Burros (Reprinted by permission of Simon and Schuster; distributed by Special Features/Syndication Sales)

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Recipes:

Bon Bon Chicken with Vegetables

16 ounces whole broccoli or 8 ounces flowerettes (ready-cut) (3 1/2 to 4 cups)

10 ounces whole carrots

12 ounces chicken breasts, skinless and boneless

1-inch piece fresh ginger

2 tablespoons Oriental sesame paste

1/2 teaspoon minced garlic in oil

1 or 2 teaspoons Oriental chili sauce or hot chili paste with garlic

3 or 4 tablespoons water

1 teaspoon sugar

2 tablespoons rice vinegar

5 teaspoons reduced-sodium soy sauce Hoisin sauce

Wash whole broccoli. Trim off tough ends and cut broccoli heads into small flowerettes.

Scrape whole carrots and slice on thin slicer in food processor.

Wash chicken breasts and place in skillet with just enough water to cover. Add broccoli and carrots. Cover and bring to boil. Reduce heat and simmer about 7 minutes, until chicken is tender and vegetables are cooked.

Meanwhile, process ginger; add sesame paste, garlic, chili sauce or paste, water, sugar, rice vinegar and soy sauce. Process to smooth mixture and place in serving bowl large enough to hold chicken and vegetables.

When cooked, drain chicken; add vegetables to sauce; cut chicken into strips and add; mix well to coat with sauce. Serve on warm tortillas or Chinese wrappers with hoisin sauce. Makes 2 servings.

Warm Tortillas or Wrappers

Four to 5 10-inch flour tortillas or Chinese mushi wrappers

Preheat toaster oven or regular oven to 400 degrees.

Wrap tortillas or wrappers in foil, place in oven and heat for about 10 minutes. Serve warm. Makes 2 servings.