Recipe: Hunan Chicken for Molly

Hunan Chicken

1 chicken, 2 pounds
10 cups boiling water
1/2 cup sliced water chesnuts

Seasoning Sauce
2 Tbsp sesame paste
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 tsp chili oil
1 Tbsp soy sauce
1 1/2 tsp crushed szechuan peppercorns
1 1/2 tsp minced fresh ginger root
3 Tbsp shredded green onion
1 Tbsp chopped garlic
3 Tbsp chopped cilantro
1 1/2 tsp chili powder (cayenne pepper)

1 sliced cucumber
1 lb fresh chinese egg noodles; cooked and tossed with 1 Tbsp sesame oil

Cook chicken in a large saucepan of boiling water 30-40 minutes. Remove let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestbuts.

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 ot seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles.