Hunan Multiple-Spiced Chicken

by Ellen Schrecker (from Mrs. Chiang's Szechwan Cookbook)

Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cool. (This is for a whole chicken. I would expect that boneless filets would be more like 20 minutes.)

Take the meat off the bones and shred it into 1.5" strips, the finer the better. Place the chicken strips on a plate.

Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like, because it will be diluted by adding the chicken.

Pour the marinade over the chicken strips and garnish with the minced scallions, parsley, and a dash of sesame oil.

Note: If you like, chop cucumber into 1.5" strips, 1/8" wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third as much marinade. This chicken-and-cuke combination makes a very good all-year-round salad dish.