Auntie Yuan's Ma La Chicken

posted by RisaG 07-23-99 6:31 PM

Auntie Yuan's Ma La Chicken

Recipe By : The Best of Food & Wine, 1985 Collection
Serving Size : 4 Preparation Time :0:00
Categories : Chicken &Turkey Salads

Amount Measure Ingredient -- Preparation Method

1 whole chickenó3 lbs.
1 lg cucumber
1/4 cup szechuan peppercorns
1/2 carrot -- cut in 3x1/8" strips
3 ribs celery -- cut in 3x1/8" strips
1/4 tsp salt
2 1/2 tbsp soy sauce -- preferably dark
1 tbsp oriental sesame oil
1 1/2 tsp Chinese hot chili oil
1/2 tsp vinegar -- *see note
1/2 tsp sugar
1/8 tsp freshly ground white peppercorns
4 scallions (green part only) -- cut in 3x1/8" strips
1 tbsp garlic -- minced

Place the whole chicken in a pot just large enough to hold it with water to cover by 1".

Bring to a boil over high heat.

Reduce the heat to low and simmer until cooked through and no longer pink near the bone, 30-35 minutes.

Remove the chicken from the pot and let stand until cool enough to handle.

Remove the meat from the carcass, discarding the skin and bones.

Tear the meat into 1/4" to 1/2" thick shreds.

Cover and keep warm.

Meanwhile, peel the cucumber and halve it lengthwise.

Remove the seeds with a spoon.

Cut into 3x1/8" julienne strips; drain on paper towels.

In a small dry skillet, toast the peppercorns over high heat until they begin to smoke.

Remove from the heat and grind to a powder in a coffee mill, blender or food processor.

In a bowl, combine the carrot, celery and cucumber.

Toss with the salt and mound in the center of a serving dish.

Arrange the shredded chicken over the vegetables.

In a small bowl, whisk together the soy sauce, sesame oil, hot oil, vinegar, sugar and white pepper.

Pour over the chicken.

Garnish the chicken with the scallion greens.

Pass the ground szechuan peppercorns and minced garlic separately

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