--------------------------PON PON SHREDDED CHICKEN--------------------------
      3 c  Stock (or water)

      3    Or 4 chicken breasts *

      2    Bean paste sheets (or wide

           -carrot or cucumber strips)
---------------------------------SEASONING---------------------------------
      2 tb Peanut butter

      1 ts Sesame oil

    1/2 ts Light soy sauce

    1/2 ts Red pepper oil

-----------------------------------SAUCE-----------------------------------
    1/2 ts Sugar

    1/2 ts Sesame oil

    1/4 ts Salt

  * (to produce approximately 1 1/2 cups of shredded chicken)
  1.  Mix well, separately, seasoning and sauce ingredients.

  2.  Bring stock (or salted water) to the boil, immerse chicken

  breasts and turn off flame.  Soak until cooled, then shred into
  strips. (Alternatively, for authentic and finer texture, cover
  breasts with a clean cloth and shred by hitting them with a
  mallet++hence the sound of ponpon.)
  3.  Lay bean paste sheets in a suitable flat container, and blanch in

  hot water for 1 to 2 minutes.  Remove and rinse under cold running
  water. Drain and cut into finger-sized strips and mix with sauce
  mixture.
  4.  Spoon into serving dish, pile shredded chicken on top and pour

  seasoning mixture over.
  From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong
  Kong Tourist Association, 1986.
  Posted by Stephen Ceideberg; October 26 1992.