Hunan Chicken

Course : Chinese
Serves: 6
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2 pounds chicken
10 cups boiling water
1/2 cup sliced water chestnuts
-----seasoning sauce-----
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 Szechuan 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 lengthwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles.

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