Bon Bon Chicken - Szechuan

4 Servings

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Bon Bon Chicken - Szechuan Ingredients

4 c -water	3 tb Soy sauce
1 1/4 lb Chicken; skinned; boned	1 tb Chili Oil; - see below
1 Cucumber - peeled and;	4 1/2 ts Sesame oil
1/2 ts Salt	4 1/2 ts Sesame paste; or
4 Bean sheets; or 2 oz	Butter
Noodles	PEPPERSALT
3 c -hot water	2 tb Szechuan peppercorns
1/2 ts Peppersalt; - see below	2 tb Salt
1/2 ts Garlic; minced	CHILI OIL
2 ts Fresh ginger root; minced	1 c Peanut oil
SEASONING SAUCE	1/2 c Sesame oil
2 ts Sugar	1 c Dried hot red peppers;
1 tb Worcestershire sauce	5 ts Red (cayenne) pepper

Instructions for Bon Bon Chicken - Szechuan

Bring 4 cups water to a boil in a large saucepan; reduce heat to medium; add chicken; cover and simmer 20 minutes; remove chicken and cool, reserving broth in saucepan; sprinkle cucumber slices with salt and let stand for 15 minutes; squeeze slices to remove water; arrange on a platter; soak bean sheets or noodles in 3 cups hot water 5 minutes to soften; bring chicken broth to a boil; cut bean sheets into 1/2 inch widths or noodles into 4 inch lengths; place in a large strainer and dip into boiling broth 5 seconds; drain well and arrange on top of cucumbers; cut chicken into 2 inch by 1/3 inch shreds with a cleaver; place chicken shreds on top of noodles; sprinkle with Peppersalt, garlic and ginger; combine ingredients for Seasoning Sauce in a small bowl and mix well; pour sauce over chicken; serve at room temperature; toss at table just before serving. Makes 4 servings Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine powder with a mortar and pestle or a pepper mill; add salt, mix well; store in a tightly covered container. Makes about 1/4 cup. Heat oil in a small saucepan over medium-low heat 1 minute until a piece of chopped pepper sizzles when dropped into the oil; remove saucepan from heat; add chopped peppers with seeds to hot oil; cover and let set 10 minutes; stir in cayenne pepper to mix well; cover and let stand at room temperature for 8 hours; strain into a jar; cover and refrigerate. Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT) From: Sweeney

Main Ingredient: ChickenCuisine: Uncategorized

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