INGREDIENTS

INSTRUCTIONS

(Cold Chicken, Cucumber, and Cellophane Noodles in Sesame Sauce)  For
the chicken:  Peel ginger and cut into "coins" 1/8 in. (3 mm) wide.
Clean scallions  and flatten them with the side of a heavy knife blade
or cleaver. Cut  these into 2 in. (5 cm) lengths, using both the green
and white  parts. Combine the ginger, scallions, salt, wine and
Szechwan  peppercorns and rub all over chicken breasts and place all in
a heat  proof bowl. Set this mixture aside to marinate at room
temperature  for at least 1 hour, turning the breasts several times.
After at least 1 hour place bowl of chicken with marinade in a  steamer
and steam for 30 minutes, checking occasionally to make sure  the
steamer doesn't run out of water. Remove from steamer and let  cool.
Remove and discard any pieces of scallion, ginger, or  peppercorn
clinging to the chicken and cut into match stick sized  pieces.
Refrigerate until ready to assemble dish.  For the cucumbers:  Peel the
cucumbers and cut in half lengthwise. Scoop out and discard  seeds. Cut
each half into 2 in. (5 cm) sections, and slice each of  these sections
lengthwise as thin as you can. Place cucumber slices  in a bowl and mix
well with the salt. Refrigerate for at least 1  hour. Just prior to
serving squeeze out as much liquid as you can,  using your hands, and
pat dry between paper towels.  For the noodles:  Put the noodles in a
bowl and cover with 4 cups boiling water. Let  soak for 20 minutes.
Drain. Boil additional 4 cups water and add  softened cellophane
noodles. Cook noodles for 2 to 3 minutes after  water returns to boil.
Drain noodles and rinse under cold water.  Drain thoroughly and set
aside.  For the sesame sauce:  Peel garlic cloves and place in small
bowl or mortar. Peel ginger and  chop fine. Add the ginger and the salt
to the garlic and, using the  wooden handle of your cleaver, a wooden
spoon, or pestle, mash them  together until they turn into a coarse
paste. Add the remaining  ingredients and stir until thoroughly
combined.  For the presentation:  Arrange the drained cucumber slices
on a large, flat serving platter.  Place the noodles on a cutting board
and cut across them several  times to make them a more manageable
length. Arrange on top of  cucumbers. Arrange the sliced chicken on top
of the noodles. Spoon  the sauce over the chicken immediately prior to
serving. Note: this  dish may be served cold or at room temperature.
You may make it in  advance and keep it refrigerated. Do not add the
sauce until just  before you serve it. Serves 8 to 10.  NOTES : *
Available in finer supermarkets and Asian specialty shops.  ** Also
available in Asian specialty shops. Middle Eastern sesame  paste,
tahini, may be substituted. Today's recipe supposedly gets its  name
from its appearance. The shredded chicken looks like sticks of
kindling, or bangbang. While we can't attest = to the truth of the
story, we do know that this is the ultimate "chicken sala= d". The
preparation is somewhat elaborate, and therefore better suited to a
gu= est  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 58
Total Fat: 6.7g
Cholesterol: 36.6mg
Sodium: 951.2mg
Potassium: 263.5mg
Carbohydrates: 42.4g
Fiber: 1.8g
Sugar: 1.5g
Protein: 19.3g