Recipe - Bon Bon Chicken - Szechuan

4 cup water
1 One fourth pound Chicken; skinned; boned
1 Cucumber peeled and;
thinly cut or sliced up
One half teaspoon Salt
4 Bean sheets; or 2 oz
Noodles
3 cup hot water
One half teaspoon Peppersalt; see below
One half teaspoon Garlic; minced
2 teaspoon Fresh ginger root; minced

SEASONING SAUCE
2 teaspoon Sugar
1 tablespoon Worcestershire sauce
3 tablespoon Soy sauce
1 tablespoon Chili Oil; see below
4 One half teaspoon Sesame oil
4 One half teaspoon Sesame paste; or
Butter

PEPPERSALT
2 tablespoon Szechuan peppercorns
2 tablespoon Salt

CHILI OIL
1 cup Peanut oil
One half cup Sesame oil
1 cup Dried hot red peppers;
chopped
5 teaspoon 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 One half 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 mediumlow heat 1 minute; add peppercorns and
stirfry 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 One fourth cup.
Heat oil in a small saucepan over mediumlow 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 MCRecipe Digest V1 #267

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

From: Sweeney sweeney@asiaonline.net