| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic |
| 1/4 |
c |
Coriander, roots and stems |
| 6 |
T |
Sesame paste |
| 4 |
T |
Thin soy sauce |
| 3 |
T |
Shao hsing |
| 3 |
T |
Honey |
| 2 |
T |
Sesame oil |
| 4 |
t |
Rice vinegar |
| 1 1/2 |
t |
Hot chili oil |
| 2 |
|
Scallions, green only |
|
|
chopped |
| 1/2 |
t |
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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