| 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>
A Message from our Provider:
“The real God: don’t settle for substitutes”