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.