Hunan Chicken - Szechuan Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken,
1/2 cup: Sliced water chestnuts,
10 cup: -boiling water,
SEASONING SAUCE
1 tbsp: Sesame paste, or
1 1/2 tsp: Ginger, minced
Peanut butter, creamy type
3 tbsp: Scallion, shredded
1 tbsp: White vinegar,
1 tbsp: Garlic, chopped
1 tbsp: Sesame oil,
3 tbsp: Cilantro, chopped
1 tsp: Chili oil,
1 1/2 tsp: Chili powder,
1 tbsp: Soy sauce,
1 medium: English cucumber,
1 1/2 tsp: Sechuan peppercorns, crushed
Tossed noodles,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp