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.
from soar.berkeley
