1 pound boneless, skinless chicken breasts
Spicy Szechwan Peanut Sauce
1 large dried bean curd sheet
2 small cucumbers
½ teaspoon salt
Procedure:
- Boil chicken breasts in water for 15–20 minutes. Drain well.
- Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for
- minutes.
- Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the
sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.
Serves 4:
- To use Chinese noodles instead of bean curd sheets, cook the noodles according to instructions, drain well, and lay over the cucumber slices.
