Steeped chicken with spicy sauce
4 To 6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken; (up to 3-1/2) |
| 3 | Whole scallions; cut into 2-inch pieces | |
| 3 | slices | Ginger |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Peanut oil |
| 2 | teaspoons | Finely chopped garlic |
| 2 | tablespoons | Finely chopped whole scallions |
| 2 | teaspoons | Chili bean sauce; (\"Szechuan sauce\") |
| 2 | tablespoons | Chicken stock; (reconstituted from a bouillion cube is fine) |
| 1 | teaspoon | White rice vinegar; (regular white vinegar is fine, too) |
| 1 | teaspoon | Sugar |
| White pepper to taste; (I like Szechuan \"flower\" peppercorns ground instead) | ||
| ½ | teaspoon | Salt |
| ¼ | cup | Chopped coriander leaves |
Directions
SAUCE
GARNISH
The best Chinese chicken salad I've had is a variation on the one in Kenneth Hom's cookbook, Fragrant Harbor Taste. (The book is out of print in the US but a used book dealer can find one easily if anyone is interested.) I am not as observant as many on the list; the chili sauce, although vegetarian, may present a problem. Is there a kosher brand or equivalent? Combine chicken, scallions, ginger, salt and enough water to cover in a large pot. Bring to a boil and then reduce to a simmer for 20-30 minutes.
Turn the chicken once or twice during cooking time. Turn the heat off, cover, and let the chicken rest in the liquid until cooled.
Heat a wok or skillet until hot. Add the oil, and when it is hot, add the garlic, scallions and chili bean sauce and stir-fry 20 seconds (until the fragrance is released.) Add the rest of the sauce ingredients and simmer for 5 minutes. Set aside and allow the sauce to cool.
Skin the chicken and remove all the meat from the bones. Shred the meat and arrange on a serving platter. Pour the sauce over the meat and serve, garnished with chopped coriander.
Posted to JEWISH-FOOD digest by "Donna A. Welton" <dawelton@...> on 13 S, ep 1998, converted by MM_Buster v2.0l.