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Bon Bon Chicken - Szechuan

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      Title: BON BON CHICKEN - SZECHUAN
 Categories: Chinese, Chicken, Main dish
      Yield: 4 Servings
 
 
        4 c  -water
    1 1/4 lb Chicken; skinned -- boned
        1    Cucumber - peeled and --
  :          thinly sliced
      1/2 ts Salt
        4    Bean sheets -- or 2 oz
  :          noodles
        3 c  -hot water
      1/2 ts Peppersalt -- - see below
      1/2 ts Garlic -- minced
        2 ts Fresh ginger root -- minced
  :          SEASONING SAUCE-----
        2 ts Sugar
        1 TB Worcestershire sauce
        3 TB Soy sauce
        1 TB Chili Oil -- - see below
    4 1/2 ts Sesame oil
    4 1/2 ts Sesame paste -- or
  :          butter
  :          PEPPERSALT-----
        2 TB Szechuan peppercorns
        2 TB Salt
  :          CHILI OIL-----
        1 c  Peanut oil
      1/2 c  Sesame oil
        1 c  Dried hot red peppers --
  :          chopped
        5 ts 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 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 well; pour sauce over
  chicken; serve at room temperature; toss at table just before
  serving. Makes 4 servings Heat a medium saucepan over medium-low heat
  1 minute; add peppercorns and stir-fry 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 1/4 cup.
  
  Heat oil in a small saucepan over medium-low 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.
  
  Recipe By     :
  
  From: Sweeney date: Tue, 29 Oct 1996 22:51:17
  +0800 (
 
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