Bon Bon Chicken- Szechuan

* Exported from MasterCook *

BON BON CHICKEN - SZECHUAN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups -water
1 1/4 pounds Chicken; skinned -- boned
1 Cucumber - peeled and -- thinly sliced
1/2 teaspoon Salt
4 Bean sheets -- or 2 oz
noodles
3 cups -hot water
1/2 teaspoon Peppersalt -- - see below
1/2 teaspoon Garlic -- minced
2 teaspoons Fresh ginger root -- minced
-----SEASONING SAUCE-----
2 teaspoons Sugar
1 tablespoon Worcestershire sauce
3 tablespoons Soy sauce
1 tablespoon Chili Oil -- - see below
4 1/2 teaspoons Sesame oil
4 1/2 teaspoons Sesame paste -- or
butter
-----PEPPERSALT-----
2 tablespoons Szechuan peppercorns
2 tablespoons Salt
-----CHILI OIL-----
1 cup Peanut oil
1/2 cup Sesame oil
1 cup Dried hot red peppers -- chopped
5 teaspoons 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 bro
th in saucepan; sprinkle cucumber slices with salt and let stand for 15 minute
s; squeeze slices to remove water; arrange on a platter; soak bean sheets or no
odles 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 wel
l; pour sauce over chicken; serve at room temperature; toss at table just befor
e serving. Makes 4 servings
Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and sti
r-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine p
owder 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 c
hopped pepper sizzles when dropped into the oil; remove saucepan from heat; ad
d 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 ho
urs; strain into a jar; cover and refrigerate.


=============== Reply 42 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-SZECHWAN (59)
To: BGMB90B ELAINE RADIS Date: 12/08 From: BGMB90B ELA
INE RADIS Time: 9:26 PM

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