Hunan Multiple-Spiced Chicken

Recipe Ingredients

1		Frying chicken - about 1 1/2 lbs
		Marinade
4 tablespoons	60ml	Soy sauce - (at least)
1 tablespoon	15ml	Minced fresh garlic
1 teaspoon	5ml	Minced fresh ginger
2 tablespoons	30ml	Crunchy peanut butter
1 tablespoon	15ml	Chili oil
1/2 teaspoon	2.5ml	Crushed Szechwan peppercorns
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Vinegar - (at least)
1 tablespoon	15ml	Sesame oil - (optional)
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Minced scallions
1 tablespoon	15ml	Minced cilantro
1		Sesame oil
1 cup	146g / 5.1oz	Peeled cucumber - chopped (optional,
		See note below)

Recipe Instructions

Note: If using cucumber, make 1/3 again as much marinade.

1. Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cool.

2. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate.

3. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken.

4. Pour the marinade over the chicken strips and garnish with the minced scallions, cilantro (or parsley), and a dash of sesame oil.

Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third again as much marinade. This chicken-and-cuke combination makes a very good all-year-round salad dish

Source:
.Henry Chung's Hunan Style Chinese Cookbook

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