---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bon Bon Chicken - Szechuan
 Categories: Chinese, Chicken, Main dish
      Yield: 4 servings
 
 
        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 <sweeney@asiaonline.Net>date: Tue, 29
  Oct 1996 22:51:17 +0800 (
 
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