Title: Bon Bon Chicken - Szechuan
Categories: Chinese, Chicken, Main dish
Yield: 4 Servings

4 c -water
1 1/4 lb Chicken; skinned; boned
1 Cucumber - peeled and;
-thinly sliced
1/2 ts Salt
4 Bean sheets; or 2 oz
Noodles
3 c -hot water
1/2 ts Peppersalt; - see below
1/2 ts Garlic; minced
2 ts Fresh ginger root; minced

------------------------------SEASONING SAUCE------------------------------
2 ts Sugar
1 tb Worcestershire sauce
3 tb Soy sauce
1 tb Chili Oil; - see below
4 1/2 ts Sesame oil
4 1/2 ts Sesame paste; or
Butter

---------------------------------PEPPERSALT---------------------------------
2 tb Szechuan peppercorns
2 tb Salt

---------------------------------CHILI OIL---------------------------------
1 c Peanut oil
1/2 c Sesame oil
1 c Dried hot red peppers;
-chopped
5 ts 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.
Posted to MC-Recipe Digest V1 #267

Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)

From: Sweeney