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Add a photoServings: 2
Ingredients
- 3 c. Stock, (or possibly water)
- 3 x chicken breasts *, (3 to 4)
- 2 x Bean paste sheets (or possibly wide, carrot or possibly cucumber s
- 2 Tbsp. Peanut butter
- 1 tsp Sesame oil
- 1/2 tsp Light soy sauce
- 1/2 tsp Red pepper oil
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- 1/4 tsp Salt
Directions
- * (To produce approximately 1 1/2 c. of shredded chicken)
- 1. Mix well, separately, seasoning and sauce ingredients.
- 2. Bring stock (or possibly salted water) to the boil, immerse chicken breasts and turn off flame. Soak till cooled, then shred into strips.
- (Alternatively, for authentic and finer texture, cover breasts with a clean cloth and shred by hitting them with a mallethence the sound of ponpon.)
- 3. Lay bean paste sheets in a suitable flat container, and blanch in warm
- water for 1 to 2 min. Remove and rinse under cool running water.
- Drain and cut into finger-sized strips and mix with sauce mix.
- 4. Spoon into serving dish, pile shredded chicken on top and pour seasoning mix over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 591g | |
| Recipe makes 2 servings | |
| Calories 513 | |
| Calories from Fat 278 | 54% |
| Total Fat 31.41g | 39% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.25g | |
| Cholesterol 134mg | 45% |
| Sodium 1747mg | 73% |
| Potassium 751mg | 21% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.11g | 1% |
| Protein 51.23g | 82% |
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