Sunday, December 14, 2008

Hunan Chicken

Shred the meat from a 2 lb. cooked chicken, and combine it with ½ cup sliced water chestnuts (or substitute chopped celery).

Mix the seasoning sauce below, pour over chicken and mix well. Refrigerate until well chilled. Serve with cucumber slices and plain rice.

Seasoning sauce:
2 tsp. sesame paste (can sub. peanut butter)
1 tbl. rice or white vinegar
1 tbl. sesame oil
1 tsp. chile oil (can sub. peanut oil and chile powder)
1 tbl. soy sauce
1 ½ tsp. crushed Szechuan peppercorns
1 ½ tsp. minced fresh ginger root
3 tbl. chopped green onions
1 tbl. chopped garlic
3 tbl. chopped Chinese parsley
1 ½ tsp. chile powder

Note: This stuff is really good for whatever ails you and will probably cure everything from ringworm to fallen arches. The amount of garlic called for will stave off unwanted advances for weeks.

Obviously it takes a while to build up a Chinese pantry, so we substitute freely in this recipe. We also vary the amounts of chile and garlic, depending on our moods and physical bravery levels.

No matter how we make it, we always get a boost out of this meal. My family, I'm sorry to say, has always called this recipe “human chicken.”

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