Yield: 1 Servings
|1||Frying chicken; about 1 1/2 lbs|
|4 tablespoons||Soy sauce (at least)|
|1 tablespoon||Minced fresh garlic|
|1 teaspoon||Minced fresh ginger|
|2 tablespoons||Crunchy peanut butter|
|1 tablespoon||Chili oil|
|½ teaspoon||Crushed Szechuan peppercorns|
|2 tablespoons||Vinegar (at least)|
|1 tablespoon||Sesame oil (optional)|
|1 tablespoon||Minced scallions|
|1 tablespoon||Minced cilantro|
|1 dash||Sesame oil|
|1 cup||Peeled cucumber; chopped (optional, see note below)|
Note: If using cucumber, make ⅓ again as much marinade. Preparation: 1.
Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cool. 2.
Take the meat off the bones and shred it into 1½ to 2-inch strips, the finer the better. Place the chicken strips on a plate. 3. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken. 4. Pour the marinade over the chicken strips and garnish with the minced scallions, cilantro (or parsley), and a dash of sesame oil.
Note: If you like, chop cucumber into 1 ½-inch strips, ⅛ inch wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third again as much marinade. This chicken-and-cuke combination makes a very good all-year-round salad dish Posted to r.f.r by: riacmt@... (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: .Henry Chung's Hunan Style Chinese Cookbook Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@...> on Sep 05, 1997