Course : Chicken
Serves: 4
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4 cups -water
1 1/4 pounds Chicken; skinned -- boned
1 medium Cucumber - peeled and -- thinly sliced
1/2 teaspoon Salt
4 sheets 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
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
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 / Directions:

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.

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