| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic |
| 1/4 |
c |
Coriander; roots and stems |
| 6 |
tb |
Sesame paste |
| 4 |
tb |
Thin soy sauce |
| 3 |
tb |
Shao hsing |
| 3 |
tb |
Honey |
| 2 |
tb |
Sesame oil |
| 4 |
ts |
Rice vinegar |
| 1 1/2 |
ts |
Hot chili oil |
| 2 |
|
Scallions; green only, chopped |
| 1/2 |
ts |
Szechuan peppercorns |
| 2 |
|
Whole chicken breasts |
INSTRUCTIONS
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@acpub.duke.edu> on Sep 26, 1997
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