Hunan chicken - szechuan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken boiling water |
| 1 | tablespoon | Sesame paste; or |
| 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 |
| Tossed noodles | ||
Directions
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