Recipe - Hunan Chicken

1 Chicken (two pounds)
10 cup Boiling water
One half cup Sliced water chestnuts

SEASONING SAUCE
2 tablespoon Sesame paste
1 tablespoon Rice vinegar
1 tablespoon Sesame oil
1 teaspoon Chili oil
1 tablespoon Soy sauce
1 One half teaspoon Crushed Szechuan peppercorns
1 One half teaspoon Minced fresh ginger root
3 tablespoon Shredded green onion
1 tablespoon Chopped garlic
3 tablespoon Chopped cilantro
1 One half teaspoon Chili powder [cayenne
pepper]
1 Sliced cucumber
1 pound Fresh Chinese egg noodles;
cooked & tossed with
1 tablespoon 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 MillerTutzauer)

NOTES : MC formatted by Holly Butman

Recipe by: Chinese Cookery by Rose Cheng & Michele Morris

Posted to MCRecipe Digest V1 #772 by Holly Butman
butma001@acpub.duke.edu on Sep 05, 1997