Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Water
1 1/4 lb Chicken -- skinned, boned
1 Cucumber -- peeled,
- thinly sliced
1/2 ts Salt
4 Bean sheets -OR-
2 oz Noodles
3 c Water -- hot
1/2 ts Peppersalt -- see below
1/2 ts Garlic -- minced
2 ts Fresh ginger root -- minced
Seasoning Sauce:
2 ts Sugar
1 tb Worcestershire sauce
3 tb Soy sauce
1 tb Chili Oil -- see below
4 1/2 ts Sesame oil
4 1/2 ts Sesame paste or butter
Peppersalt:
2 tb Szechuan peppercorns
2 tb Salt
Chili Oil:
1 c Peanut oil
1/2 c Sesame oil
1 c Dried hot red peppers -- chopped
5 ts Red cayenne pepper
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" widths or noodles into 4" lengths; place in
a large strainer and dip into boiling broth 5 seconds; drain well and
arrange on top of cucumbers; cut chicken into 2x1/3" 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.
Yield: 4 Servings
Peppersalt:
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.
Yield: 1/4 Cup
Chili Oil:
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.
