Course : Chicken
Serves: 4
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2 pounds Chicken
10 cups -boiling water
1/2 cup Sliced water chestnuts
1 tablespoon Sesame paste -- or peanut butter -- creamy type
1 tablespoon White vinegar
1 tablespoon Sesame oil
1 teaspoon Chili Oil
1 tablespoon Soy sauce
1 1/2 teaspoons Sechuan peppercorns -- crushed
1 1/2 teaspoons Ginger -- minced
3 tablespoons Scallion -- shredded
1 tablespoon garlic chopped
3 tablespoons Cilantro -- chopped
1 1/2 teaspoons Chili powder
1 medium English cucumber
1 package Tossed Noodles

Preparation / Directions:

Cook chicken in a large saucepan of boiling water 30 to 40 minutes; remove, let cool; remove skin and bones; shred chicken; combine with water chestnuts; Mix ingredients for seasoning sauce in a small bowl; pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel cucumber and halve lenghtwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles.

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