Bon Bon Chicken Szechuan

Serving Size : 4
Ingredients

for prepare Bon Bon Chicken Szechuan

:

Amount	Measure	Ingredient - Preparation Method
4	cups	- water
1 1/4	pounds	Chicken; skinned - boned
1		Cucumber - peeled and - thinly sliced
1/2	teaspoon	Salt
4		Bean sheets - or 2 oz
noodles bon bon chicken szechuan
3	cups	- hot water
1/2	teaspoon	Peppersalt - - see below
1/2	teaspoon	Garlic - minced
2	teaspoons	Fresh ginger root - minced
SEASONING SAUCE bon bon chicken szechuan
2	teaspoons	Sugar
1	tablespoon	Worcestershire sauce
3	tablespoons	Soy sauce
1	tablespoon	Chili Oil - - see below
4 1/2	teaspoons	Sesame oil
4 1/2	teaspoons	Sesame paste - or
butter PEPPERSALT bon bon chicken szechuan
2	tablespoons	Szechuan peppercorns
2	tablespoons	Salt
CHILI OIL bon bon chicken szechuan
1	cup	Peanut oil
1/2	cup	Sesame oil
1	cup	Dried hot red peppers - chopped
5	teaspoons	Red (cayenne) pepper

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. =============== Reply 42 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-SZECHWAN (59)

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