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A Recipe for
Bon Bon Chicken - Szechuan
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
This Recipe for Bon Bon Chicken - Szechuan is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Worries go down better with soup. |
| Jewish Proverb |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
This is a recipe for Bon Bon Chicken - Szechuan from the recipe cookbook of Recipes-to-go (Ethnic)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
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
: 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
: PEPPERSALT-----
2 TB Szechuan peppercorns
2 TB Salt
: 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.
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
+0800 (
Serves: 4
Bon Bon Chicken - Szechuan Recipe brought to you by Recipes To-Go