Bon Bon Chicken - Szechuan
chicken, chinese
1 1/4 lb chicken; skinned -- boned
1 cucumber - peeled and --
1 thinly sliced
1/2 teaspoon salt
4 bean sheets -- or 2 oz
1 noodles hot water
1/2 teaspoon peppersalt -- - see below
1/2 teaspoon garlic -- minced
2 teaspoon fresh ginger root -- minced
SEASONING SAUCE-----
2 teaspoon sugar
1 tablespoon worcestershire sauce
3 tablespoon soy sauce
1 tablespoon chili oil -- - see below
4 1/2 teaspoon sesame oil
4 1/2 teaspoon sesame paste -- or
1 butter
PEPPERSALT-----
2 tablespoon szechuan peppercorns
2 tablespoon salt
CHILI OIL-----
1 cup peanut oil
1/2 cup sesame oil
1 cup dried hot red peppers --
1 chopped
5 teaspoon 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.
From: BGMB90B ELAINE RADIS
Yield: 4 servings