Name: Bon Bon Chicken - Szechuan
Ingredients: 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 hot water; 1/2 ts Peppersalt; - see below; 1/2 ts Garlic; minced; 2 ts Fresh ginger root; minced; 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; 2 tb Szechuan peppercorns; 2 tb Salt; 1 c Peanut oil; 1/2 c Sesame oil; 1 c Dried hot red peppers; chopped; 5 ts Red (cayenne) pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken, Main dish	4	Servings

INGREDIENTS

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 hot water
1/2	ts	Peppersalt; – see below
1/2	ts	Garlic; minced
2	ts	Fresh ginger root; minced
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
2	tb	Szechuan peppercorns
2	tb	Salt
1	c	Peanut oil
1/2	c	Sesame oil
1	c	Dried hot red peppers; chopped
5	ts	Red (cayenne) pepper

INSTRUCTIONS

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 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.
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>

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