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

MMMMM----------------------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

MMMMM-------------------------PEPPERSALT------------------------------
      2 tb Szechuan peppercorns
      2 tb Salt

MMMMM-------------------------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.