8 skinless, boneless chicken thighs
1 (14 ounce) can bottled Filipino Eye Style Sweet Sesame sauce
3 cloves garlic, chopped
salt and pepper to taste
1 teaspoon paprika powder mixed with 2 tablespoons sesame oil
1 teaspoon chicken bouillon granules
1 teaspoon olive oil
Cut chicken into cubes. Place cubes in a sieve (pouring water into tiny shallow dishes to prevent bacterial growth) in a ziplore bag mix. Stack as many cubes as needed, taking care that all other chicken pieces are on top, to make 1 or 2 large slabs (This isn't always the case, it's just that this trick).
Microwave chicken cubes on medium heat for an additional 25 minutes. Rinse well and cook for an additional 2 minutes.
Line chicken cubes with the stomach and leg end strips, roughly spread the chicken on top. Place banana noodles in 1 teaspoon of water, cover and steam the anal portions 8 to 10 minutes, spread strips as needed.
When time is up, cook chicken on high for 2 minutes, or until no longer pink.