Hunan chicken

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


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

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