1 no ingredients
Directions
4 c -water
1 1/4 lb Chicken; skinned -- boned
1 Cucumber - peeled and --
: thinly sliced
1/2 ts Salt
4 Bean sheets -- or 2 oz
: noodles
3 c -hot water
1/2 ts Peppersalt -- - see below
1/2 ts Garlic -- minced
2 ts Fresh ginger root -- minced
: SEASONING SAUCE-----
2 ts Sugar
1 TB Worcestershire sauce
3 TB Soy sauce
1 TB Chili Oil -- - see below
4 1/2 ts Sesame oil
4 1/2 ts Sesame paste -- or
: butter
: PEPPERSALT-----
2 TB Szechuan peppercorns
2 TB Salt
: CHILI OIL-----
1 c Peanut oil
1/2 c Sesame oil
1 c Dried hot red peppers --
: chopped
5 ts Red (cayenne) pepper
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.
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
Bon Bon Chicken - Szechuan Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into antiquity, in truth as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cook books were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Moving on, there are two interesting recipe books which date from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that is familiar to us all today, but rather accounts of the types of food enjoyed by the nobility of that period. During the following few centuries, the powerful families of Europe tried to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes of the day. By the advent of the 1900s, cooking books were starting to become popular mostly due to more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Bon Bon Chicken Szechuan recipe.
