| 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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