- Products
- Recipes
-
-
- Roast Chicken with Hoisin Jus
-
- Sweet Potato Burrata
-
-
- Inspiration
-
-
- Chef’s Corner
-
- Kitchen Cabinet of Chefs
-
- K-12 Resources
-
-
Recipe
Bon Bon Chicken Salad
Serves
Yield: 24 servings
Ingredients
Chicken:
9 pounds chicken breasts, bone in
6 quarts chicken broth
Sauce:
3 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3/4 cup tahini
1/2 cup Kikkoman Thai Style Chili Sauce
1/3 cup Kikkoman Soy Sauce
1/3 cup rice vinegar
3 tablespoons sugar
3/4 cup reserved chicken broth
Noodles:
2 pounds bean thread or rice stick noodles
1/3 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
6 cups cucumbers, peeled, seeded and cut into 1/4-inch slices
6 cups green onions, cut diagonally into thin slices
1/3 cup sesame seed, toasted
Directions
To make Chicken: In large pot; add broth to cover. Over high heat, bring to a boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through. Cool chicken in broth. Remove chicken from broth; strain and reserve broth. Remove and discard skin and bones; shred chicken into bite-size pieces.
To make Sauce: In saucepan over medium heat, heat oil with garlic and ginger just until it sizzles. Remove from heat; whisk in tahini, chili sauce, soy sauce, vinegar and sugar. Slowly whisk in broth until sauce has a thin, creamy consistency.
To make Noodles: Soak noodles in hot water about 5 minutes or until soft; drain. Cook noodles in boiling water about 3 minutes or until transparent; drain and cool in cold water. Drain well; toss with oil.Yield: 18 cups
For each serving, to order: Place 3/4 cup noodles in center of bowl or plate. Toss 1/2 cup chicken with 2 tablespoons sauce; mound on top of noodles. Arrange 1/4 cup cucumbers on one side of noodles and 1/4 cup green onions on opposite side. Sprinkle plate with 1 teaspoon sesame seed.
