Recipe#25382

Title: BON BON CHICKEN- SZECHUAN

From: Sweeney 
Date: Tue, 29 Oct 1996 22:51:17 +0800 
 Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM-SZECHWAN 
 (59) 
  To:     BGMB90B    ELAINE RADIS          Date:    12/08 From:   BGMB90B  
  ELA
INE RADIS          Time:     9:26 PM

   4      cups          -water
   1 1/4  pounds        Chicken; skinned -- boned
   1                    Cucumber - peeled and -- thinly sliced
     1/2  teaspoon      Salt
   4                    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
                        -----SEASONING SAUCE-----
   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
                        -----PEPPERSALT-----
   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
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  bro
th in saucepan; sprinkle cucumber slices with salt and let stand  for 15
minute
s; squeeze slices to remove water; arrange on a platter; soak bean sheets
or no
odles 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
wel
l; pour sauce over chicken; serve at room temperature; toss at table just
befor
e serving.  Makes 4 servings 
  Heat a medium saucepan  over medium-low heat 1 minute; add peppercorns
 and sti
r-fry 5  minutes; remove  from heat and let cool; grind peppercorns to a
fine p
owder 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  c
hopped pepper sizzles when dropped into the oil; remove saucepan from heat;
 ad
d 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 ho
urs;  strain  into  a jar; cover and refrigerate.