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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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From Chinese Cookery a nice chicken dish that can be served either at room temperature or chilled. The cucumbers add a nice contrast to the spicy sauce. You can serve this over pasta or rice. Ingredients:
2 lbs chicken |
10 cups boiling water |
1/2 cup water chestnut, sliced |
2 tablespoons sesame paste |
1 tablespoon rice vinegar or 1 tablespoon white vinegar |
1 tablespoon sesame oil |
1 teaspoon chili oil |
1 tablespoon soy sauce |
1 1/2 teaspoons szechuan peppercorns, crushed |
1 1/2 teaspoons gingerroot, minced |
3 tablespoons green onions, shredded |
1 tablespoon garlic, chopped |
3 tablespoons cilantro, chopped |
1 1/2 teaspoons chili powder |
1 cucumber, sliced |
Directions:
1. Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
2. Remove, let cool. Remove bones. Shred chicken with a cleaver.
3. Combine with water chestnuts.
4. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
5. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.
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