Hunan chicken

4 Servings

Ingredients

QuantityIngredient
1Chicken (two pounds)
10cupsBoiling water
½cupSliced water chestnuts
2tablespoonsSesame paste
1tablespoonRice vinegar
1tablespoonSesame oil
1teaspoonChili oil
1tablespoonSoy sauce
teaspoonCrushed Szechuan peppercorns
teaspoonMinced fresh ginger root
3tablespoonsShredded green onion
1tablespoonChopped garlic
3tablespoonsChopped cilantro
teaspoonChili powder [cayenne pepper]
1Sliced cucumber
1poundsFresh Chinese egg noodles; cooked & tossed with
1tablespoonSesame oil

Directions

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