This is a print preview of "Bon Bon Chicken Szechuan" recipe.

Bon Bon Chicken Szechuan Recipe
by Global Cookbook

Bon Bon Chicken Szechuan
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  Servings: 4

Ingredients

  • 4 c. - water
  • 1 1/4 lb Chicken, skinned, boned
  • 1 x Cucumber - peeled and, thinly sliced
  • 1/2 tsp Salt
  • 4 x Bean sheets, or possibly 2 ounce noodles
  • 3 c. - warm water
  • 1/2 tsp Peppersalt, - see below
  • 1/2 tsp Garlic, chopped
  • 2 tsp Fresh ginger root, chopped
  • 2 tsp Sugar
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. Soy sauce
  • 1 Tbsp. Chili Oil, - see below
  • 4 1/2 tsp Sesame oil
  • 4 1/2 tsp Sesame paste, or possibly butter
  • 2 Tbsp. Szechuan peppercorns
  • 2 Tbsp. Salt
  • 1 c. Peanut oil
  • 1/2 c. Sesame oil
  • 1 c. Dry warm red peppers, minced
  • 5 tsp Red, (cayenne) pepper

Directions

  1. Bring 4 c. water to a boil in a large saucepan; reduce heat to medium; add in chicken; cover and simmer 20 min; remove chicken and cold, reserving broth in saucepan; sprinkle cucumber slices with salt and let stand for 15 min; squeeze slices to remove water; arrange on a platter; soak bean sheets or possibly noodles in 3 c. warm water 5 min to soften; bring chicken broth to a boil; cut bean sheets into 1/2 inch widths or possibly 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.
  2. Makes 4 servingsHeat a medium saucepan over medium-low heat 1 minute; add in peppercorns and stir-fry 5 min; remove from heat and let cold; grind peppercorns to a fine pwdr with a mortar and pestle or possibly a pepper mill; add in salt, mix well; store in a tightly covered container.
  3. Makes about 1/4 c..
  4. Heat oil in a small saucepan over medium-low heat 1 minute till a piece of minced pepper sizzles when dropped into the oil; remove saucepan from heat; add in minced peppers with seeds to warm oil; cover and let set 10 min; stir in cayenne pepper to mix well; cover and let stand at room temperature for 8 hrs; strain into a jar; cover and chill.