Bon bon chicken - szechuan

4 servings

Ingredients

Quantity Ingredient
4 cups Water
1¼ pounds Chicken; skinned; boned
1 Cucumber - peeled and thinly sliced
½ teaspoon Salt
4 Bean sheets; or 2 oz
2 teaspoons Sugar
1 tablespoon Worcestershire sauce
3 tablespoons Soy sauce
1 tablespoon Chili oil; - see below
2 tablespoons Szechuan peppercorns
1 cup Peanut oil
½ cup Sesame oil
1 cup Dried hot red peppers
Noodles hot water
½ teaspoon Peppersalt; - see below
½ teaspoon Garlic; minced
2 teaspoons Fresh ginger root; minced
4½ teaspoon Sesame oil
4½ teaspoon Sesame paste; or
Butter
2 tablespoons Salt chopped
5 teaspoons Red (cayenne) pepper

Directions

SEASONING SAUCE

PEPPERSALT

CHILI OIL

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 ½ 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 ⅓ 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 ¼ 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.

=============== Reply 42 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-SZECHWAN (59) To: BGMB90B ELAINE RADIS Date: 12/08 From: BGMB90B ELAINE RADIS Time: 9:26 PM

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