Bon Bon Chicken & Muscat Canelli (Spicy)
~Bon Bon Chicken & Muscat Canelli~
Ingredients
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(1) – Bottle of Maddalena Muscat Canelli 2014
(1 ½ lbs) – Boneless, skinless chicken breasts
(¼ cup) – Shaoxing
(2) – Green onions, chopped
(1 in) – Fresh ginger, chopped
(2 ½ tsp) – Whole black, white, or Sichuan peppercorns*
(1 lb) – Peeled cucumbers
(3 tbs) – Soy sauce
(1 tbs) – Chinkiang black vinegar*
(2 tbs) – Fresh cilantro, chopped
(1 tbs) – Sesame oil
(2 tsp) – Chili oil
(1) – Minced garlic clove
(2 tsp) – Sugar
(1) – Kitchen Blender
Directions
1) Place the chicken in a large pot, adding in wine green onions, 1/2 of the ginger, 1 teaspoon of peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a quick boil.
2) Once boiling, immediately reduce heat to a simmer and cook for 3 1/2 minutes. Cover pot, turn off heat and let sit for 30 minutes.
3) Remove chicken from the pot and let cool for a few minutes. Then dice the chicken.
4) Quarter cucumbers and scoop out seeds. Then cut these into 1/4-inch thick sticks.
5) Combine soy sauce, vinegar, sesame oil, and chili oil in a blender.
6) Then add the rest of the peppercorn, ginger, garlic, sugar, and cilantro into the blender. Process until smooth.
7) Add cucumber pieces into a bowl, then top with the diced chicken. Pour on the sauce and garnish with additional cilantro if wanted.
8) Serve with a glass of Maddalena Muscat Canelli to bring out the spiciness of the peppercorns and the sweetness of the natural vinegar.
