Recipe - Hunan Multiple-Spiced Chicken

1 Frying chicken; about 1 1/2
lbs

MARINADE
4 tablespoon Soy sauce (at least)
1 tablespoon Minced fresh garlic
1 teaspoon Minced fresh ginger
2 tablespoon Crunchy peanut butter
1 tablespoon Chili oil
One half teaspoon Crushed Szechuan peppercorns
1 teaspoon Sugar
2 tablespoon Vinegar (at least)
1 tablespoon Sesame oil (optional)
One half teaspoon Salt
1 tablespoon Minced scallions
1 tablespoon Minced cilantro
1 ds Sesame oil
1 cup Peeled cucumber; chopped
(optional, see note below)

Note: If using cucumber, make 1/3 again as much marinade. Preparation: 1.
Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat
and simmer for 30 minutes. Remove chicken from broth and allow to cool. 2.
Take the meat off the bones and shred it into 1 One half to 2inch strips, the
finer the better. Place the chicken strips on a plate. 3. Mix all the
marinade ingredients in a large bowl. In the process be sure to taste the
mixture often so that you can decide the way you like it best. Generally
speaking, it should be stronger than you like because it will be diluted by
adding the chicken. 4. Pour the marinade over the chicken strips and
garnish with the minced scallions, cilantro (or parsley), and a dash of
sesame oil.

Note: If you like, chop cucumber into 1 1/2inch strips, 1/8 inch wide, and
put them under the chicken strips on the plate before pouring on the
marinade. You'll then have to make onethird again as much marinade. This
chickenandcuke combination makes a very good allyearround salad dish

Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol MillerTutzauer)

NOTES : MC formatted by Holly Butman

Recipe by: .Henry Chung's Hunan Style Chinese Cookbook

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