Bon Bon Chicken - Szechuan Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: -water,
1 1/4 lbs: Chicken, skinned -- boned
1: Cucumber, peeled and --
Directions:
: 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: Sweeneydate: Tue, 29 Oct 1996 22:51:17
+0800 (
Source from luhu.jp
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
+0800 (
Source from luhu.jp