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