Ingredients
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2 lbs chicken
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10 cups boiling water
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2 tablespoons sesame paste
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1 tablespoon rice vinegar or 1 tablespoon white vinegar
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1 tablespoon sesame oil
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1 teaspoon chili oil
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1 tablespoon soy sauce
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1 1/2 teaspoons szechuan peppercorns, crushed
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1 1/2 teaspoons gingerroot, minced
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3 tablespoons green onions, shredded
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1 tablespoon garlic, chopped
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3 tablespoons cilantro, chopped
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1 1/2 teaspoons chili powder
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1/2 cup water chestnut, sliced
Instructions
- Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
- Remove, let cool. Remove bones. Shred chicken with a cleaver.
- Combine with water chestnuts.
- Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
- To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.