Ingredients:

  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
   3      cups          -hot water
     1/2  teaspoon      Peppersalt -- - see below
     1/2  teaspoon      Garlic -- minced
   2      teaspoons     Fresh ginger root -- minced
                        -----SEASONING SAUCE-----
   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-----
   2      tablespoons   Szechuan peppercorns
   2      tablespoons   Salt
                        -----CHILI OIL-----
   1      cup           Peanut oil
     1/2  cup           Sesame oil
   1      cup           Dried hot red peppers -- chopped
   5      teaspoons     Red (cayenne) pepper

Preparation:

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.