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Bon Bon Chicken - Szechwan

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 cups 948ml- water
1 1/4 lbs 567g / 20ozChicken; skinned - boned
1   Cucumber - peeled and - thinly sliced
1/2 teaspoon 2.5mlSalt
4   Bean sheets - or 2 oz
3 cups 711ml- hot water
1/2 teaspoon 2.5mlPepper - salt, - see below
1/2 teaspoon 2.5mlGarlic - minced
2 teaspoons 10mlFresh ginger root - minced
  Seasoning Sauce
2 teaspoons 10mlSugar
1 tablespoon 15mlWorcestershire sauce
3 tablespoons 45mlSoy sauce
1 tablespoon 15mlChili oil - - see below
4 1/2 teaspoons 22mlSesame oil
4 1/2 teaspoons 22mlSesame paste - or
  Pepper and Salt
2 tablespoons 30mlSzechwan peppercorns
2 tablespoons 30mlSalt
  Chili Oil
1 cup 237mlPeanut oil
1/2 cup 118mlSesame oil
1 cup 146g / 5.1ozDried hot red peppers - chopped
5 teaspoons 25mlRed - (cayenne) pepper

Recipe Instructions

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 Pepper and salt, 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.

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.

Mario Batali


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