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

Related recipes