| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Chinese, Entrees, Mc |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Cold water |
| 2 |
|
Scallions, cut crosswise |
| 1 |
sl |
Ginger, 1/4 inch thick |
| 3/4 |
lb |
Chicken cutlet, whole |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
White vinegar |
| 1 |
ts |
Shao-Hsing wine, or sherry |
| 2 |
ts |
Sesame oil |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Chicken broth |
| 2 |
tb |
Scallions, thinly sliced |
| 1 1/2 |
ts |
Sesame seeds, black |
| 2 |
c |
Iceberg lettuce, shredded |
INSTRUCTIONS
SAUCE
1. 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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