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Title: Hunan Chicken Categories: None Yield: 4 Servings 1 Chicken (two pounds) 10 c Boiling water 1/2 c Sliced water chestnuts ------------------------------SEASONING SAUCE------------------------------ 2 tb Sesame paste 1 tb Rice vinegar 1 tb Sesame oil 1 ts Chili oil 1 tb Soy sauce 1 1/2 ts Crushed Szechuan peppercorns 1 1/2 ts Minced fresh ginger root 3 tb Shredded green onion 1 tb Chopped garlic 3 tb Chopped cilantro 1 1/2 ts Chili powder [cayenne -pepper] 1 Sliced cucumber 1 lb Fresh Chinese egg noodles; -cooked & tossed with 1 tb Sesame oil Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. 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 and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles. Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: Chinese Cookery by Rose Cheng & Michele Morris Posted to MC-Recipe Digest V1 #772 by Holly Butman |