| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Hunan | 4 | Servings | |
INGREDIENTS
| 1 | Chicken (two pounds) | |
| 10 | c | Boiling water |
| 1/2 | c | Sliced water chestnuts |
| 2 | tb | Sesame paste |
| 1 | tb | Rice vinegar |
| 1 | tb | Sesame oil |
| 1 | ts | Chili oil |
| 1 | tb | Soy sauce |
| 1 1/2 | ts | Crushed Szechuan peppercorns |
| 1 1/2 | ts | Minced fresh ginger root |
| 3 | tb | Shredded green onion |
| 1 | tb | Chopped garlic |
| 3 | tb | Chopped cilantro |
| 1 1/2 | ts | Chili powder [cayenne pepper] |
| 1 | Sliced cucumber | |
| 1 | lb | Fresh Chinese egg noodles; cooked & tossed with |
| 1 | tb | Sesame oil |
INSTRUCTIONS
SEASONING SAUCE Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestnuts. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles. Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: Chinese Cookery by Rose Cheng & Michele Morris Posted to MC-Recipe Digest V1 #772 by Holly Butman <butma001@acpub.duke.edu> on Sep 05, 1997
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