---------- Recipe via Meal-Master (tm) v8.04

     Title: Bon Bon Chicken - Szechuan
Categories: Chinese, Chicken, Main dish
     Yield: 4 servings


       4 c  -water
   1 1/4 lb Chicken; skinned -- boned
       1    Cucumber - peeled and --
 :          thinly sliced
     1/2 ts Salt
       4    Bean sheets -- or 2 oz
 :          noodles
       3 c  -hot water
     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 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.

 Recipe By     :

 From: Sweeney <[email protected]>date: Tue, 29
 Oct 1996 22:51:17 +0800 (

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