---------- Recipe via Meal-Master (tm) v8.04
  
       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 <sweeney@asiaonline.Net>date: Tue, 29
   Oct 1996 22:51:17 +0800 (
  
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