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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Makes about 1/4 c..
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 703g | |
| Recipe makes 4 servings | |
| Calories 1039 | |
| Calories from Fat 921 | 89% |
| Total Fat 104.05g | 130% |
| Saturated Fat 18.31g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 4584mg | 191% |
| Potassium 404mg | 12% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.67g | 3% |
| Protein 20.35g | 33% |
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