Hunan Chicken
photo by Coasty
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 907.18 g chicken
- 2365.9 ml boiling water
- 118.29 ml water chestnut, sliced
-
SEASONING SAUCE
- 29.58 ml sesame paste
- 14.79 ml rice vinegar or 14.79 ml white vinegar
- 14.79 ml sesame oil
- 4.92 ml chili oil
- 14.79 ml soy sauce
- 7.39 ml szechuan peppercorns, crushed
- 7.39 ml gingerroot, minced
- 44.37 ml green onions, shredded
- 14.79 ml garlic, chopped
- 44.37 ml cilantro, chopped
- 7.39 ml chili powder
- 1 cucumber, sliced
directions
- 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.
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Reviews
-
We really thought this recipe was very good. My husband loves chicken in just about any form and this was no exception. I served it with a fresh fruit salad. I plan to make another batch and freeze it for when it's really hot outside. Thanks for this recipe that is now on a list of meals that I will make again and again.
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We really enjoyed this! My husband always orders hunan chicken when we eat at a Chinese restaurant so I wanted to try and recreate that for him here at home. I did not have any sesame paste so I just used peanut butter instead. I used brown rice to serve the dish with since that is what I had on hand. We thought it was delicious. Hubby said that if I had used the sesame paste it would have tasted exactly the way the restaurants make it. Thanks for the recipe!
Tweaks
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We really enjoyed this! My husband always orders hunan chicken when we eat at a Chinese restaurant so I wanted to try and recreate that for him here at home. I did not have any sesame paste so I just used peanut butter instead. I used brown rice to serve the dish with since that is what I had on hand. We thought it was delicious. Hubby said that if I had used the sesame paste it would have tasted exactly the way the restaurants make it. Thanks for the recipe!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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