*  Exported from  MasterCook  *
 
                         BON BON CHICKEN - SZECHUAN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Chicken
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          -water
    1 1/4  pounds        Chicken; skinned -- boned
    1                    Cucumber - peeled and -- thinly sliced
      1/2  teaspoon      Salt
    4                    Bean sheets -- or 2 oz
                         noodles
    3      cups          -hot water
      1/2  teaspoon      Peppersalt -- - see below
      1/2  teaspoon      Garlic -- minced
    2      teaspoons     Fresh ginger root -- minced
                         -----SEASONING SAUCE-----
    2      teaspoons     Sugar
    1      tablespoon    Worcestershire sauce
    3      tablespoons   Soy sauce
    1      tablespoon    Chili Oil -- - see below
    4 1/2  teaspoons     Sesame oil
    4 1/2  teaspoons     Sesame paste -- or
                         butter
                         -----PEPPERSALT-----
    2      tablespoons   Szechuan peppercorns
    2      tablespoons   Salt
                         -----CHILI OIL-----
    1      cup           Peanut oil
      1/2  cup           Sesame oil
    1      cup           Dried hot red peppers -- chopped
    5      teaspoons     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  bro
 th in saucepan; sprinkle cucumber slices with salt and let stand  for 15 minute
 s; squeeze slices to remove water; arrange on a platter; soak bean sheets or no
 odles 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 wel
 l; pour sauce over chicken; serve at room temperature; toss at table just befor
 e serving.  Makes 4 servings 
  Heat a medium saucepan  over medium-low heat 1 minute; add peppercorns and sti
 r-fry 5  minutes; remove  from heat and let cool; grind peppercorns to a fine p
 owder 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  c
 hopped pepper sizzles when dropped into the oil; remove saucepan from heat;  ad
 d 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 ho
 urs;  strain  into  a jar; cover and refrigerate.
 
  
  ===============   Reply   42 of Note    1 ================= 
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM-SZECHWAN  (59) 
  To:     BGMB90B    ELAINE RADIS          Date:    12/08 From:   BGMB90B    ELA
 INE RADIS          Time:     9:26 PM
 
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