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Hunan Chicken - Szechwan

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, H, D, E
MineralsCalcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken

  2. 10 cups 2370ml - boiling water

  3. 1/2 cup 118ml Sliced water chestnuts

  4. Seasoning Sauce

  5. 1 tablespoon 15ml Sesame paste - or Peanut butter - creamy type

  6. 1 tablespoon 15ml White vinegar

  7. 1 tablespoon 15ml Sesame oil

  8. 1 teaspoon 5ml Chili oil

  9. 1 tablespoon 15ml Soy sauce

  10. 1 1/2 teaspoons 7 1/2ml Sichuan peppercorns - crushed

  11. 1 1/2 teaspoons 7 1/2ml Ginger - minced

  12. 3 tablespoons 45ml Scallion - shredded

  13. 1 tablespoon 15ml Garlic - chopped

  14. 3 tablespoons 45ml Cilantro - chopped

  15. 1 1/2 teaspoons 7 1/2ml Chili powder

  16. 1 teaspoon 5ml 'English' cucumber (medium)

  17. Tossed noodles

Instructions Jump to Ingredients ↑

  1. 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.

  2. To serve, peel cucumber and halve lengthwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles.

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