| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hunan |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken; about 1 1/2 lbs |
| 4 |
tb |
Soy sauce (at least) |
| 1 |
tb |
Minced fresh garlic |
| 1 |
ts |
Minced fresh ginger |
| 2 |
tb |
Crunchy peanut butter |
| 1 |
tb |
Chili oil |
| 1/2 |
ts |
Crushed Szechuan peppercorns |
| 1 |
ts |
Sugar |
| 2 |
tb |
Vinegar (at least) |
| 1 |
tb |
Sesame oil (optional) |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Minced scallions |
| 1 |
tb |
Minced cilantro |
| 1 |
ds |
Sesame oil |
| 1 |
c |
Peeled cucumber; chopped (optional, see note below) |
INSTRUCTIONS
MARINADE
Note: If using cucumber, make 1/3 again as much marinade. Preparation: 1.
Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat
and simmer for 30 minutes. Remove chicken from broth and allow to cool. 2.
Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the
finer the better. Place the chicken strips on a plate. 3. Mix all the
marinade ingredients in a large bowl. In the process be sure to taste the
mixture often so that you can decide the way you like it best. Generally
speaking, it should be stronger than you like because it will be diluted by
adding the chicken. 4. Pour the marinade over the chicken strips and
garnish with the minced scallions, cilantro (or parsley), and a dash of
sesame oil.
Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and
put them under the chicken strips on the plate before pouring on the
marinade. You'll then have to make one-third again as much marinade. This
chicken-and-cuke combination makes a very good all-year-round salad dish
Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
NOTES : MC formatted by Holly Butman
Recipe by: .Henry Chung's Hunan Style Chinese Cookbook
Posted to MC-Recipe Digest V1 #772 by Holly Butman
<butma001@acpub.duke.edu> on Sep 05, 1997
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