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Full Online Book HomeLearning KitchenPoultry - Auntie Yuan's Ma La Chicken
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Poultry - Auntie Yuan's Ma La Chicken Post by :justsurfin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :621

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Poultry - Auntie Yuan's Ma La Chicken

1 whole chicken—3 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.
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