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

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