Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water Noodles
1 1/4 lb Chicken; skinned; boned 3 c -hot water
1 Cucumber - peeled and 1/2 ts Peppersalt; - see below
-- thinly sliced 1/2 ts Garlic; minced
1/2 ts Salt 2 ts Fresh ginger root; minced
4 Bean sheets; or 2 oz

----------------------SEASONING SAUCE---------------------------
2 ts Sugar 4 1/2 ts Sesame oil
1 tb Worcestershire sauce 4 1/2 ts Sesame paste; or
3 tb Soy sauce Butter
1 tb Chili oil; - see below

-------------------------PEPPERSALT------------------------------
2 tb Szechuan peppercorns 2 tb Salt

-------------------------CHILI OIL------------------------------
1 c Peanut oil -- chopped
1/2 c Sesame oil 5 ts Red (cayenne) pepper
1 c Dried hot red peppers

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.

=============== 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 ELAINE
RADIS Time: 9:26 PM

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