Ingredients Jump to Instructions ↓

  1. 1 Frying chicken - about 1 1/2 lbs

  2. Marinade

  3. 4 tablespoons 60ml Soy sauce - (at least)

  4. 1 tablespoon 15ml Minced fresh garlic

  5. 1 teaspoon 5ml Minced fresh ginger

  6. 2 tablespoons 30ml Crunchy peanut butter

  7. 1 tablespoon 15ml Chili oil

  8. 1/2 teaspoon 2 1/2ml Crushed Szechwan peppercorns

  9. 1 teaspoon 5ml Sugar

  10. 2 tablespoons 30ml Vinegar - (at least)

  11. 1 tablespoon 15ml Sesame oil -

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1 tablespoon 15ml Minced scallions

  14. 1 tablespoon 15ml Minced cilantro

  15. 1 Sesame oil

  16. 1 cup 146g / 5.1oz Peeled cucumber - chopped

  17. See note below)

Instructions Jump to Ingredients ↑

  1. Note: If using cucumber, make 1/3 again as much marinade.

  2. Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cool.

  3. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate.

  4. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken.

  5. Pour the marinade over the chicken strips and garnish with the minced scallions, cilantro (or parsley), and a dash of sesame oil.

  6. Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third again as much marinade. This chicken-and-cuke combination makes a very good all-year-round salad dish


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