Hacked chicken w hot oil and browned szechuan peppercorns
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Cloves garlic | |
| ¼ | cup | Coriander; roots and stems |
| 6 | tablespoons | Sesame paste |
| 4 | tablespoons | Thin soy sauce |
| 3 | tablespoons | Shao hsing |
| 3 | tablespoons | Honey |
| 2 | tablespoons | Sesame oil |
| 4 | teaspoons | Rice vinegar |
| 1½ | teaspoon | Hot chili oil |
| 2 | Scallions; green only, chopped | |
| ½ | teaspoon | Szechuan peppercorns |
| 2 | Whole chicken breasts | |
Directions
In a mortar and pestle puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together.
Brown the Szechuan peppercorns in a dry castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce.
Boil the chicken breasts in lightly salted water for 6 to 7 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips.
Arrange meat on a serving plate. Pour over sauce and serve.
Yield: 6 appetizer servings TASTE SHOW #TS4888 Recipe by: David Rosengarten
Posted to MC-Recipe Digest V1 #808 by Holly Butman <butma001@...> on Sep 26, 1997