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Title: Hunan Chicken - Szechuan
Categories: Chicken Chinese Entree Peanutbuttr
Yield: 6 Servings
| 2 | lb | Chicken |
| 10 | c | -boiling water |
| 1/2 | c | Sliced water chestnuts |
| SEASONING SAUCE | ||
| 1 | tb | Sesame paste; or |
| Peanut butter; creamy type | ||
| 1 | tb | White vinegar |
| 1 | tb | Sesame oil |
| 1 | ts | Chili oil |
| 1 | tb | Soy sauce |
| 1 1/2 | ts | Sechuan peppercorns; crushed |
| 1 1/2 | ts | Ginger; minced |
| 3 | tb | Scallion; shredded |
| 1 | tb | Garlic; chopped |
| 3 | tb | Cilantro; chopped |
| 1 1/2 | ts | Chili powder |
| 1 | md | 'english' cucumber |
| Tossed noodles | ||
Cook chicken in a large saucepan of boiling water 30 to 40 minutes; remove, let cool; remove skin and bones; shred chicken; 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 cucumber and halve lenghtwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles. Yield: 4 servings.
Chuck in Pok Thursday 10:16 am 11/25 C. OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on P* MARCH '93
Posted to MM-Recipes Digest V4 #10 by Dean Powers previous next