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Sesame Chicken (ji Mah Gai See)-new Chinese Cookbook

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chicken, Chinese, Entrees, Mc	4	Servings

INGREDIENTS

4	c	Cold water
2		Scallions, cut crosswise
1		Ginger, 1/4 inch thick
3/4	lb	Chicken cutlet, whole
1	T	Light soy sauce
1	t	White vinegar
1	t	Shao-Hsing wine, or sherry
2	t	Sesame oil
1/2	t	Sugar
2	T	Chicken broth
2	T	Scallions, thinly sliced
1 1/2	t	Sesame seeds, black
2	c	Iceberg lettuce, shredded

INSTRUCTIONS

Put cold water, ginger and scallions in a large pot and bring to a
boil. Boil 3 minutes. Add the chicken cutlet, bring to a boil and  boil
for 2 minutes. Turn off heat, cover and allow to cool to room  temp. 2.
Remove chicken from pot, place on a chopping board and hit  smartly
with the broad side of a cleaver to break the fabric of the  meat.
Shred the meat with your hands. 3. Place the shredded meat in  the bowl
with the sauce * mix together well. Add the sliced scallions  and mix
well again. Reserve. 4. Dry-roast the sesame seeds by heating  a wok
for 30 to 45 seconds over high heat, then lower the heat, pour  in the
seeds and toast, stirring, until they are golden brown. Remove  them
from the wok, allow them to cool, then pour into the bowl with  the
chicken and sauce. Prepare a serving dish by making a border of  the
shredded lettuce. Pour the chicken into the center of the dish  and
serve immediately. Source: New Chinese Cookbook, by Eileen  Yin-Fei Lo,
Viking Press, 1988  Recipe by: New Chinese Cookbook Posted to MC-Recipe
Digest V1 #590 by  kmeade@ids2.idsonline.com (The Meades) on Apr 28,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 44 Calories From Fat: 25 Total Fat: 2.8g Cholesterol: 0mg Sodium: 287.7mg Potassium: 149.8mg Carbohydrates: 2.6g Fiber: <1g Sugar: 1.6g Protein: 2.3g