Yield: 4 Servings
Measure | Ingredient |
---|---|
1 | Chicken (two pounds) |
10 cups | Boiling water |
½ cup | Sliced water chestnuts |
2 tablespoons | Sesame paste |
1 tablespoon | Rice vinegar |
1 tablespoon | Sesame oil |
1 teaspoon | Chili oil |
1 tablespoon | Soy sauce |
1½ teaspoon | Crushed Szechuan peppercorns |
1½ teaspoon | Minced fresh ginger root |
3 tablespoons | Shredded green onion |
1 tablespoon | Chopped garlic |
3 tablespoons | Chopped cilantro |
1½ teaspoon | Chili powder [cayenne pepper] |
1 | Sliced cucumber |
1 pounds | Fresh Chinese egg noodles; cooked & tossed with |
1 tablespoon | Sesame oil |
SEASONING SAUCE
Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. 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 and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices.
Arrange on a platter with chicken mixture. Serve with noodles. Posted to r.f.r by: riacmt@... (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: Chinese Cookery by Rose Cheng & Michele Morris Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@...> on Sep 05, 1997