Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool. | 2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible. | 3. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips. | 4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes. | 5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken meat	1	lb		480.8085	0.0	87.0445	14.7871
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
salt				-	-	-	-
carrot	1			25.01	5.8438	0.5673	0.1464
sichuan peppercorn	1/2 - 1	teaspoon	roasted	-	-	-	-
sesame seed paste	2	tablespoons		187.52	7.696000000000001	5.7856	16.2784
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
rice vinegar	1	tablespoon		-	-	-	-
asian sesame seed oil	1	tablespoon		-	-	-	-
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
chili oil flake	1 -2	teaspoon		-	-	-	-
scallion	1	tablespoon	shredded	1.92	0.4404	0.1098	0.0114

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.