Bon Bon Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bon Bon Chicken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bon Bon Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 4 cups -water
• 1 1/4 pounds Chicken; skinned -- boned
• 1 Cucumber - peeled and -- thinly sliced
• 1/2 teaspoon Salt
• 4 Bean sheets -- or 2 oz
• noodles
• 3 cups -hot water
• 1/2 teaspoon Peppersalt -- - see below
• 1/2 teaspoon Garlic -- minced
• 2 teaspoons Fresh ginger root -- minced
• Seasoning sauce
• 2 teaspoons Sugar
• 1 tablespoon Worcestershire sauce
• 3 tablespoons Soy sauce
• 1 tablespoon Chili Oil -- - see below
• 4 1/2 teaspoons Sesame oil
• 4 1/2 teaspoons Sesame paste -- or
• butter
• 2 tablespoons Szechuan peppercorns
• 2 tablespoons Salt
• Chili oil:
• 1 cup Peanut oil
• 1/2 cup Sesame oil
• 1 cup Dried hot red peppers -- chopped
• 5 teaspoons Red (cayenne) pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring 4 cups water to a boil in a large saucepan; reduce heat to medium; add chicken; cover and simmer 20 minutes; remove chicken and cool, reserving broth in saucepan. 2

Step 2: Technique & Execution

Sprinkle cucumber slices with salt and let stand for 15 minutes; squeeze slices to remove water; arrange on a platter. 3

Step 3: Technique & Execution

Soak bean sheets or noodles in 3 cups hot water for 5 minutes to soften, meanwhile bring chicken broth to a boil. 4

Step 4: Technique & Execution

Once softened cut bean sheets into 1/2 inch widths or noodles into 4 inch lengths; place in a large strainer and dip into boiling broth for 5 seconds; drain well and arrange on top of cucumbers. 5

Step 5: Technique & Execution

Cut chicken into 2 inch by 1/3 inch shreds with a cleaver; place chicken shreds on top of noodles; sprinkle with Peppersalt, garlic and ginger. 6

Step 6: Technique & Execution

Combine ingredients for Seasoning Saucein a small bowl and mix well; pour sauce over chicken, toss to coat and serve.