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

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