| | FOR THE CHICKEN |
| 4 | | Chicken breast halves; boned and skinned |
| 1 | | Inch piece fresh ginger |
| 3 | | Scallions |
| 1 | ts | Salt |
| 1 | tb | Chinese rice wine*; or sherry |
| 1 | tb | Szechwan peppercorns* |
| | FOR THE CUCUMBERS |
| 2 | | Whole cucumbers |
| 1/2 | ts | Salt |
| | FOR THE NOODLES |
| 2 | oz | Chinese cellophane noodles* |
| 8 | c | Water; approximately |
| | FOR THE SESAME SAUCE |
| 8 | | Cloves garlic |
| 1 | | Inch fresh ginger |
| 1/2 | ts | Salt |
| 2 | ts | Granulated sugar |
| 2 | ts | Szechwan peppercorns*; ground fine |
| 1 | tb | Hot pepper flakes; (opt.) or to taste |
| 3 1/2 | ts | Rice wine vinegar* |
| 3 | tb | Sesame paste** |
| 1 | tb | Sesame oil* |
| 5 | tb | Soy sauce |
| 1 1/2 | tb | Water |
| 3 | | Whole scallions; green and white parts, sliced very thin |
