Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Chicken boiling water |
1 tablespoon | Sesame paste; or |
\N \N | Peanut butter; creamy type |
1 tablespoon | White vinegar |
1 tablespoon | Sesame oil |
1 teaspoon | Chili oil |
1 tablespoon | Soy sauce |
1½ teaspoon | Sechuan peppercorns; crushed |
½ cup | Sliced water chestnuts |
1½ teaspoon | Ginger; minced |
3 tablespoons | Scallion; shredded |
1 tablespoon | Garlic; chopped |
3 tablespoons | Cilantro; chopped |
1½ teaspoon | Chili powder |
1 medium | 'English' cucumber |
\N \N | Tossed noodles |
SEASONING SAUCE
Cook chicken in a large saucepan of boiling water 30 to 40 minutes; remove, let cool; remove skin and bones; shred chicken; combine with water chestnuts; Mix ingredients for seasoning sauce in a small bowl; pour over chicken and mix well. Refrigerate until ready to serve.
To serve, peel cucumber and halve lenghtwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles. Yield: 4 servings.
Chuck in Pok Thursday 10:16 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on P* MARCH '93