Bon Bon Chicken - Szechwan

Recipe Ingredients

4 cups	948ml	- water
1 1/4 lbs	567g / 20oz	Chicken; skinned - boned
1		Cucumber - peeled and - thinly sliced
1/2 teaspoon	2.5ml	Salt
4		Bean sheets - or 2 oz
		Noodles
3 cups	711ml	- hot water
1/2 teaspoon	2.5ml	Pepper - salt, - see below
1/2 teaspoon	2.5ml	Garlic - minced
2 teaspoons	10ml	Fresh ginger root - minced
		Seasoning Sauce
2 teaspoons	10ml	Sugar
1 tablespoon	15ml	Worcestershire sauce
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Chili oil - - see below
4 1/2 teaspoons	22ml	Sesame oil
4 1/2 teaspoons	22ml	Sesame paste - or
		Butter
		Pepper and Salt
2 tablespoons	30ml	Szechwan peppercorns
2 tablespoons	30ml	Salt
		Chili Oil
1 cup	237ml	Peanut oil
1/2 cup	118ml	Sesame oil
1 cup	146g / 5.1oz	Dried hot red peppers - chopped
5 teaspoons	25ml	Red - (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.

Source:
Mario Batali

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