| 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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