Shredded chicken with sesame seeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless chicken breasts skinned |
| 1 | Egg white | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Dark soy sauce |
| 1 | teaspoon | Chinese black rice vinegar =OR=- Cider vinegar |
| ½ | teaspoon | Seame oil |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Cornstarch |
| ⅔ | cup | Oil, preferably peanut |
| 1 | tablespoon | White sesame seeds (untoasted) |
| 2 | teaspoons | Rice wine or dry sherry |
| ½ | teaspoon | Roasted Sichuan peppercorns (optional) |
| 2 | teaspoons | Finely chopped scallions |
Directions
SAUCE
CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in a wok or large skillet until moderately hot. Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let cool and serve at room temperature.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Submitted By ALAN BURGSTAHLER On 11-30-94