Bang Bang Chicken
To use Chinese noodles instead of bean curd sheets, cook the noodles according to instructions, drain well, and lay over the cucumber slices.
1 pound boneless, skinless chicken breasts
Spicy Szechwan Peanut Sauce (page 23)
1 large dried bean curd sheet
2 small cucumbers
½ teaspoon salt
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 15 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.