Hunan Chicken

• 2 lbs chicken
• 10 cups boiling water
• 1/2 cup water chestnut, sliced
• SEASONING SAUCE
• 2 tablespoons sesame paste
• 1 tablespoon rice vinegar or 1 tablespoon white vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili oil
• 1 tablespoon soy sauce
• 1 1/2 teaspoons szechuan peppercorns, crushed
• 1 1/2 teaspoons gingerroot, minced
• 3 tablespoons green onions, shredded
• 1 tablespoon garlic, chopped
• 3 tablespoons cilantro, chopped
• 1 1/2 teaspoons chili powder
• 1 cucumber, sliced

1. Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
2. Remove, let cool. Remove bones. Shred chicken with a cleaver.
3. Combine with water chestnuts.
4. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
5. 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.

chicken, boiling water, water chestnut, sauce, sesame paste, rice vinegar, sesame oil, chili oil, soy sauce, szechuan peppercorns, gingerroot, green onions, garlic, cilantro, chili powder, cucumber

Taken from www.food.com/recipe/hunan-chicken-179860 (may not work)