Hunan Chicken - Szechwan Recipe - Cooking Index
Hunan Chicken - Szechwan Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Chicken |
| 10 cups | 2370ml | - boiling water |
| 1/2 cup | 118ml | Sliced water chestnuts |
| Seasoning Sauce | ||
| 1 tablespoon | 15ml | Sesame paste - or |
| Peanut butter - creamy type | ||
| 1 tablespoon | 15ml | White vinegar |
| 1 tablespoon | 15ml | Sesame oil |
| 1 teaspoon | 5ml | Chili oil |
| 1 tablespoon | 15ml | Soy sauce |
| 1 1/2 teaspoons | 7.5ml | Sichuan peppercorns - crushed |
| 1 1/2 teaspoons | 7.5ml | Ginger - minced |
| 3 tablespoons | 45ml | Scallion - shredded |
| 1 tablespoon | 15ml | Garlic - chopped |
| 3 tablespoons | 45ml | Cilantro - chopped |
| 1 1/2 teaspoons | 7.5ml | Chili powder |
| 1 teaspoon | 5ml | 'English' cucumber (medium) |
| Tossed noodles |
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 lengthwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles.
Source:
Chinese Cookery by Rose Cheng and Michele Morris
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