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.

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